Directions

1. In a 4-quart Dutch oven cook and stir ground beef, half at a time, over medium-high heat until browned. Drain fat. Return all beef to pan. Stir in tomatoes, chiles, chili powder, minced onions, cumin, garlic powder and 1 cup water. Bring to boiling; reduce heat. Cover and simmer 45 minutes, stirring occasionally. Season with salt and pepper to taste.
2. Meanwhile, cook rice according to package directions; keep covered. Spoon chili over rice. Top with sour cream, if desired, and serve.