Instructions: From Pace Salsa

Cook meat, onion & garlic in oil in large saucepan/dutch oven, stirring frequently, just til meat loses pink color, about 8-10min. Sprinkle chili powder, cumin, oregano & salt over meat; mix well to coat evenly. Add remaining ingredients except toppings; mix well. Bring to boil. Reduce heat, cover & simmer 20min or til meat & vegtables are tender, stirring occasionally. Ladle in bowls; top as desired.

Makes 6-8 servings or 8C
chili.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.