Chihuahua Chilli (ground beef, beef, powder, onions)

[phonelady61]

• 2 onions, chopped
• 3 tablespoons garlic chopped
• 2 cups tomato sauce
• 1 cup enchilada sauce (we like Las Palmas)
• 12 ounces beer
• 2( (29 ounce) cans pinto beans, drained
• 2 (15 ounce) cans black beans, drained
• 1 lb ground beef, browned and drained
• 1 tablespoon chili powder
• 1 tablespoon cumin

Directions:

1. 1
   In large pot, heat oil. Saute onion until transluscent, about 3 to 4 minutes. Add garlic and saute 2 minutes more. Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil. Simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. (You can cook this all day in the crockpot.).
2. 2
   Serve with toppings.
3. 3
   If freezing, divide into dinner portions suitable for your family. Cool, label and freeze. To serve: Defrost and reheat. Serve with cheddar cheese, sour cream and chopped cilantro. Shepherd’s bread with butter is a great accompaniment.
4. 4
   * If you’d like, you can omit the beer, just add water or broth if the chili is too thick without the beer.