Chili con Carne

Ingredients

• 14 oz beef broth canned
• 15.5 oz kidney beans red drained canned
• 28 oz canned tomatoes whole peeled undrained canned
• 2 Tbsp chili powder 
• 6 cups rice long-grain white hot cooked
• 1 cup knudsen cream sour
• 0.5 tsp pepper red crushed
• 2 cloves garlic minced
• 1  bell pepper green chopped
• 1 tsp ground cumin 
• 1.5 lb ground beef lean
• 2 Tbsp oil 
• 2  onions chopped
• 2 tsp oregano leaves dried
• 1 cup cheddar cheese shredded kraft
• 6 oz tomato paste canned

Equipment

• pot

Directions

1. Heat oil in 6-qt. saucepot on medium-high heat.
2. Add onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender.
3. Add meat; cook and stir 5 min.
4. Add tomatoes, beans, broth, tomato paste and seasonings; stir. Bring to boil; simmer, partially covered, on low heat 1 hour or until thickened, stirring occasionally.
5. Serve over rice. Top with cheese and sour cream.