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CHILI STEW Microwave

1  pound lean ground beef

2  medium onions, chopped

1/4 teaspoon dried garlic pieces 1 can (16 oz.) pinto or red kidney beans 1 can (15 oz.) stewed tomatoes, chopped 1 can (15 oz.) tomato sauce

1  teaspoon salt

2 to 3 tablespoons chili powder

Yield: 4 Servings

Crumble ground beef in 3-quart casserole. Stir in onion and garlic. Cook at HIGH 6 to 7 minutes. Stir once; drain. Stir in remaining ingredients. Cook, cover with lid, at HIGH 6 to 7 minutes and at MEDIUM-LOW 35 to 40 minutes. Stir occasionally.
Stir, let stand, covered, 7 minutes before serving.

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