Chili Recipes - Three Bean Enchilada Chili

Ingredients:

1-2 tablespoons vegetable or olive oil
2 pounds lean ground beef, ground chuck or other meat such as chopped
chuck steak or even chicken or pork
1 cup onions, chopped
1 cup red, green or yellow bell pepper, chopped
8 cups of my enchilada sauce
One 15-16 ounce can of pinto beans, rinsed and drained
One 15-16 ounce can red or kidney beans, rinsed and drained
One 15-16 ounce can black beans, rinsed and drained
1 tablespoon ancho chile powder (use ancho - it makes a difference and
makes this a secret restaurant recipe)
1/4 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon sea salt or to taste
1 cup (or to taste) Cheddar or Monterrey Jack cheese, shredded
1/2 cup (or to taste) Green onions, chopped

Instructions:

Heat oil in a 3-4 quart soup pot over medium-high heat, add meat and cook
until beginning to brown
Add the onions and peppers and cook until crisp-tender (4-5 minutes),
stirring ocassionally
Drain meat mixture, add my enchilada sauce, beans and spices and bring to
boil
Reduce heat and simmer 15-20 minutes or until meat is tender (if using
chopped meat) and flavors are blended
Correct seasoning to your taste
Ladle into bowls and garnish with shredded cheese and green onions and
tortilla chips if you like