Instructions: 1. Heat oil in a non-stick skillet.

2. Add meat and onion and saute 8-10 minutes until thoroughly cooked and onion is soft. Break up the meat with a wooden spoon.

3. Pour off excess fat when done.

4. Add garlic, beans, salsa verde and seasoning. Cook until thoroughly heated.

5. Serve with rice. Notes:
* Oh, yeah, "Mexican seasoning blend." Add a teaspoon of cumin to enhance authenticity.
* We used one jar of Mrs. Renfros HOT Green Salsa with half a jar of Mollie Stones Salsa Verde, about 2 cups total. Mrs. Renfros is made by Renfro Foods, Box 321, Ft.

CA.
* We used 4 cloves of garlic and 1-1/4 lb of meat.
* Start the rice, then start this chili. Theyll be ready at about the same time.
*

Experiment! Its fast enough so that if you screw up a batch therell be plenty of time to make another one.

This recipe is the best fast chili Ive
run into. Its from the San Jose Mercury-News food section of May 10.

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.