2 tbsp. chili powder
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. (1/2 stick) butter
2 c. sliced fresh mushrooms (7-8 lg.)
1 c. chopped onion
1 c. chopped celery
1 lb. lean ground beef
2 (28 oz.) cans crushed tomatoes in puree (Contadina)
1/4 c. water
1 tbsp. sugar
1 tsp. Worcestershire sauce
2 c. canned kidney beans, drained
Shredded Cheddar cheese for garnish
Sour cream for garnish

Combine chili powder, salt and pepper in cup. Set aside. Melt butter in heavy saucepan over medium heat. Add mushrooms, onions and celery and cook until onion is transparent, stirring occasionally, about 10 minutes. Add ground beef and 1/4 of chili powder mixture. Bake, breaking up meat with fork, until browned. Stir in remaining chili powder mixture, tomatoes, water, sugar and Worcestershire sauce. Cover partially and simmer 15 minutes. Add beans and simmer 10 minutes more.

Ladle into broiler-proof serving bowl, sprinkle each serving with about 2 tablespoons shredded Cheddar cheese. Broil just until cheese melts. Top each with dollop of sour cream. Serve immediately. 6 to 8 servings.