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Title: Tavern Chili
Categories: Chili Beef Mexican Bean
Yield: 6 Servings
| 1 | lb | Ground Beef |
| 2 | tb | Chili Powder |
| 1 | Clove Garlic; minced | |
| 1 | Pouch Soup Mix * | |
| 3/4 | c | Beer or Water |
| 1 | cn | Tomatoes ** |
| 1 | cn | Kidney Beans; drained *** |
| 1 | Cheddar Cheese; shredded | |
| 1 | Sour Cream |
* Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained and cutup *** 15 oz can
Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat. Stir in soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%. Cover; microwave 10 mins or until flavors ar well blended, stirring once during cooking. Let stand, covered, 5 mins. Garnish with cheese and sour cream.
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