1. Brown the meat in a large skillet on MEDIUM heat.

2. Add water, seasoning, tomato (sauce) and beans, and stir well.

3. Bring to a boil. Cover, reduce heat and simmer for 10 minutes, stirring occasionally.

4. Add cheese – if you’d like! – and have some chopped onions and sour cream and maybe some chopped olives or minced jalapeno peppers. Avocado also works great with this chili. Serve after letting the chili cool for about 3 or 4 minutes.