1 lb. 4% ground beef
1 lg. chopped yellow onion (reserve 1/2 cup for garnish)
4 cloves minced garlic
1 quart of cooked Anasazi beans (may sub 3 cnas Bush's chili beans)
1 can hot enchilada sauce (omit if using canned chili beans)
3 cans Rotel diced tomatoes with chilies
2 tsp. salt
2 Tbs. Mexican chili powder (or to taste)
2 Tbs. olive oil
Heat olive oil in a large pot or dutch oven.
Cook ground beef with onion and garlic until meat is no longer pink.
Add beans, tomatoes, enchilada sauce, salt and chili powder to taste.
Simmer for 1 hour.
Serve with shredded sharp cheddar cheese and chopped onion.