Pronto Beef Chili

Ingredients

• 1 teaspoon cumin seed 
• 2 cloves garlic minced pressed peeled
• 6 servings green onions thinly sliced (including tops)
• 6 servings cup heavy whipping cream sour reduced-fat
• 0.5 lb onion peeled chopped
• 2 lb boned beef pot roast with gravy cooked
• 19 oz enchilada sauce red canned (also called chili sauce)

Equipment

• bowl
• frying pan

Directions

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir onion, garlic, and cumin seed until onion is limp, about 5 minutes.
2. Add enchilada sauce and stir until simmering.
3. Discard any solidified fat from beef and sauce. Scrape sauce from meat and stir into enchilada sauce mixture.
4. Cut beef into 3/4-inch cubes and add to pan; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is hot, 5 to 8 minutes.
5. Spoon chili into bowls.
6. Serve with sour cream and green onions to add to taste.