|Ground beef||1 Pound|
|Chili powder||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion mushroom soup mix||1 Ounce|
|Beer/Water||3⁄4 Cup (12 tbs)|
|Canned tomatoes||14 1⁄2 Ounce, undrained, cut up (1 Can)|
|Canned kidney beans||15 Ounce, drained (1 Can)|
|Shredded cheddar cheese||1 Tablespoon (For Garnish)|
|Sour cream||1 Tablespoon (For Garnish)|
1. Crumble beef into 2-quart microwave-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on high 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat.
2. Stir in soup mix, beer, tomatoes with their liquid and beans. Cover; microwave on high 3 minutes or until hot and bubbling. Stir again.
3. Reduce power to 50%. Cover; microwave 10 minutes or until flavors are well blended, stirring once during cooking. Let stand, covered, 5 minutes. Garnish with cheese and sour cream.