Individual 6-pot Chili

      Yield: 6 servings
 
12 oz Beef, ground, lean; broiled Or 12 oz Turkey, ground, cooked
4 c  Tomatoes, plum Italian (canned, reserve liquid) seeded and chopped
1 1/2 c  Bell pepper, green; chopped
1 c  Onions; chopped
1 c  Celery; chopped
6 oz Beans, Kidney red cooked and drained
1    Garlic clove; minced
1 ts Oregano, dried
3/4 ts Chili Powder
3 c  Rice, long grain; cooked
2 1/4 oz Cheese, Cheddar; shredded
18    Olives, Black, large pitted
 
In a large saucepan, combine all ingredients except rice, 
cheese, and olives. Cover and simmer over low heat 25 minutes. 
Stir in rice; heat through. Divide chili among 6 individual 
serving dishes; top each with equal amounts of cheese and 
sliced olives.