Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Lean ground beef
   1       tablespoon   Minced garlic
   1       can          Whole tomatoes (16 oz can) - undrained coarsely chopped
   1       can          Kidney beans (16 oz can) - rinsed and drained
TOPPINGS-----------------------------
                        Sour cream
                        Chopped cilantro
     3/4   cup          Picante Sauce
   2       teaspoon     Chili powder, as desired - as much as 3 teaspoons
   2 1/2   teaspoon     Ground cumin
     2/3   cup          Sliced green onions w/tops - 1/4-inch pieces
OPTIONAL----------------------------- 
                        Shredded monterey jack or cheddar cheese
                        Hot cooked rice

Preparation:

Brown meat with garlic in large saucepan or Dutch oven; drain. Stir in remaining ingredients except green onions and optional toppings. Bring to a boil; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Add green onions; simmer 5 to 10 minutes or until chili is desired consistency, stirring occasionally. Ladle chili into bowls; serve with optional toppings and additional picante sauce. Makes 4 servings, about 5 cups chili. A real crowd pleaser, this savory chili tastes like it simmered all day, but it's ready to serve in about half an hour. If you prefer, black beans or pinto beans may be substituted for kidney bean