Chili Stew

By carvalhohm

Ingredients

• 1 pound ground beef
• 2 medium onions, chopped
• 1/4 teaspoon instant minced garlic
• 1 can (16 to 20 ounces) pinto or red kidney beans
• 1 can (14 1/2 to 16 ounces) stewed tomatoes, chopped
• 1 can (15 ounces) tomato sauce
• 1 teaspoon salt
• 6 tablespoons chili powder

Preparation

Step 1

Coarsely crumble ground beef in 3-quart casserole. Stir in onion and garlic. Cook at *high* 6 to 7 minutes, or until beef is browned. Stir once; drain. Stir in remaining ingredients. Cover with lid. Cook at *high* 6 minutes, and at *medium-low* 20 minutes. Stir once. Let stand, covered 5 minutes before serving.