1 lb. ground beef
1/3 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can whole tomatoes, cut up
1 (16 oz.) can tomato sauce
2 tsp. chili powder
1 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. pepper
1 (15 3/4 oz.) can kidney beans
1 to 2 c. cooked rice
1 c. shredded Monterey Jack or Cheddar cheese (4 oz.)
1/2 c. chopped onion, (optional)
1/2 c. sour cream, (optional)

Cook beef, onion and garlic in large pan until beef is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, tomato sauce, chili powder, salt, red pepper and pepper. Bring to a boil. Reduce heat, cover and simmer 1 hour. Add beans with chili sauce. Cover and simmer 30 minutes. Set out rice, cheese, onion and sour cream in small individual bowls for guests or family members to serve themselves. For each serving, place some cooked rice in chili bowl. Top with chili mixture then toppings. Make 4 to 6 servings.