Categories: Chili, Beef, Microwave, Mexican, Beans 
      Yield: 6 servings 
  
      1 lb Ground Beef                         1 cn Tomatoes ** 
      2 tb Chili Powder                        1 cn Kidney Beans; drained *** 
      1    Clove Garlic; minced                1    Cheddar Cheese; shredded 
      1    Pouch Soup Mix *                    1    Sour Cream 
    3/4 c  Beer or Water                   
  
  * Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, 
  undrained and cutup *** 15 oz can 
   
  Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and 
  garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer 
  pink, stirring once during cooking to break up meat. Spoon off fat. Stir in 
  soup mix beer or water, tomatoes with their liquid and beans. Cover; 
  microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce 
  power to 50%. Cover; microwave 10 mins or until flavors ar well blended, 
  stirring once during cooking. Let stand, covered, 5 mins. Garnish with 
  cheese and sour cream.