1Cook beef until brown and crumbly In a large, non-stick skillet over medium-high heat. Drain fat and discard. Add onion and garlic; cook for 5 minutes.
2Add cabbage, celery, green pepper, tomatoes with juice,tomato sauce, kidney beans, chili powder, oregano and hot pepper sauce. Reduce heat to medium-low, cover and simmer,stirring occasionally, for 45 minutes or until vegetables are
3Add sour cream. (optional) NOTE: To freeze leftovers, potion it into single serving containers.