This hearty chili can be adjusted to suit any family's taste for spice. When preparing any beef dish always be sure to cook ground beef until no pink shows and juices run clear.

1 pound ground beef1 large clove garlic, minced1 can (15½ ounces) red kidney beans, drained1 can (15 ounces) tomato sauce1 can (14½ ounces) diced tomatoes with mild green chilies, undrained1½ cups frozen corn1 package (1Z\v ounces) chili seasoning mixSauce:¾ cup dairy sour cream1½ teaspoons green hot pepper sauceBrown ground beef with garlic in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings.Stir in beans, tomato sauce, tomatoes, corn and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.Makes 4 servings.Cook's Tip: One can (15Z\v ounces) corn, drained, may be substituted for frozen corn.

Nutrition information per serving using 80% lean ground beef: 564 calories; 25 g fat (11 g saturated fat; 7 g monounsaturated fat); 98 mg cholesterol; 941 mg sodium; 54 g carbohydrate; 13 g fiber; 37 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 3.9 mg iron; 21.3 mcg selenium; 6.9 mg zinc.