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 |
