1 tbsp. salad oil
2 garlic cloves, minced
2 large onions, coarsely chopped
2 green peppers, coarsely chopped
2 lb. lean ground beef
4 c. peeled and chopped tomatoes or 2 (16 oz.) cans tomatoes (undrained)
3 (16 oz.) cans pinto beans (undrained)
1 (6 oz.) can tomato paste

Spices:

1 tbsp. cumin seed or 3 to 6 tbsp. chili powder
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground red pepper
Konriko Creole seasoning to taste

In 4-quart microwave casserole, combine oil, garlic, onions, green peppers and spices. Microwave on High 5 to 6 minutes. After 2 1/2 minutes, add 1 to 2 tablespoons water, if necessary. Continue cooking 2 1/2 minutes or until vegetables are tender-crisp. Let stand 3 minutes. Add ground beef and spread evenly over the bottom. Microwave, uncovered, on High 10 to 13 minutes, until most of pink color is gone, stirring once halfway through cooking to break up meat and move the less cooked to the outside. Stir in remaining ingredients; cover tightly. Microwave on High 10 minutes; stir. Re-cover. Microwave, covered, on Medium 40 minutes or until flavors are blended, stirring twice. Serve with sour cream, grated cheese and tortilla chips, if desired.

Makes 8 servings, about 440 calories each.

Note: May be converted to a crock-pot recipe by browning meat before adding to crock-pot. Add all other ingredients and cook on low for 6 to 8 hours.