Pronto Beef Chili

• 1 onion (1/2 lb.), peeled and chopped
• 2 cloves garlic, peeled and pressed or minced
• 1 teaspoon cumin seed
• 1 can (19 oz.) red enchilada sauce (also called red chili sauce)
• 1 package (about 2 lb.) cooked boned beef pot roast with gravy
• Reduced-fat sour cream
• Thinly sliced green onions (including tops)

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir onion, garlic, and cumin seed until onion is limp, about 5 minutes. Add enchilada sauce and stir until simmering.
2. Discard any solidified fat from beef and sauce. Scrape sauce from meat and stir into enchilada sauce mixture. Cut beef into 3/4-inch cubes and add to pan; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is hot, 5 to 8 minutes.
3. Spoon chili into bowls. Serve with sour cream and green onions to add to taste.

onion, garlic, cumin, red enchilada sauce, sour cream, green onions

Taken from www.myrecipes.com/recipe/pronto-beef-chili (may not work)