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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped celery |
1 teaspoon minced garlic |
1 tablespoon olive oil |
1 (28 ounce) can crushed tomatoes |
14 1/2 ounces mexican-style tomatoes |
1/4 cup chopped sun-dried tomato (not packed in oil) |
1 (16 ounce) can pinto beans, rinsed and drained |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup dark beer |
1 tablespoon chili powder |
2 teaspoons baking cocoa |
1 cup shredded mexican blend cheese |
Directions:
1. In a dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender.
2. Add tomatoes, beans, beer, chili powder and cocoa.
3. Bring to boil, reduce heat; cover and simmer for 40 minutes.
4. Serve with cheese.
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