1 lb Lean ground beef

      1 tb Minced garlic

      1 cn Whole tomatoes (16 oz can)

           - undrained
           - coarsely chopped
      1 cn Kidney beans (16 oz can)

           - rinsed and drained
    3/4 c  Picante Sauce

      2 ts Chili powder, as desired

           - as much as 3 teaspoons
  2 1/2 ts Ground cumin

    2/3 c  Sliced green onions w/tops

           - 1/4-inch pieces
-----------------------------OPTIONAL TOPPINGS-----------------------------
           Shredded monterey jack or
           - cheddar cheese
           Hot cooked rice
           Sour cream
           Chopped cilantro
     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 beans.