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Everybody's Chili

Yield: 1 Servings

2 t olive oil
1 onion --,Chopped
1 red bell pepper -- core
1 chop
1 c celery --,Sliced
2 cloves garlic --,Minced
15 oz pinto beans --,Cooked
1 canned
15 oz kidney beans --,Cooked
1 canned
15 oz chopped tomatoes --,Canned
1 with juice
10 1/2 oz red chili sauce -- or
1 enchilada sauce
1 c beer -- or
1 vegetable broth
2 t menudo spice mix
1/2 t coriander,Ground
1/2 t cinnamon,Ground
1 lime wedges
1 c cheddar cheese --,Grated
1/2 c fresh cilantro leaves

1. To a 6- to 8-quart pan over medium-high heat, add oil, onion, pepper, celery, and garlic. Cook, stirring, until tinged brown, 6 minutes.
2. Add beans, tomatoes with juice, chili sauce, beer, menudo spice, coriander, and cinnamon. Reduce heat to medium-low, and cook until flavors are well blended, about 45 minutes. Serve, or cool and refrigerate up to 4 days.
3. Squeeze lime, and sprinkle cheese and cilantro, over individual servings.

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