Family-Style Chuck Wagon Chili

1 pound lean ground beef 
1 tablespoon minced garlic 
1 can (16 ounces) whole tomatoes, undrained, coarsely chopped 
1 can (about 16 ounces) kidney beans, rinsed and drained 
3/4 cup Pace Picante Sauce 
2 to 3 teaspoons chili powder, as desired 
2 1/2 teaspoons ground cumin
1 teaspoon cayenne 
1 onion 

Optional toppings: 
 
Shredded monterey jack or cheddar cheese, hot cooked rice, 
sour cream, chopped cilantro

Brown meat and onion with garlic in large saucepan or Dutch 
oven; drain. 

Stir in remaining ingredients except optional toppings. 
Bring to a boil; reduce heat and simmer uncovered 20 to 
25 minutes, stirring occasionally until chili is desired 
consistency. 

Ladle chili into bowls; serve with optional toppings and 
additional Picante sauce. Makes 4 servings, about 5 cups chili.