15 ounce .5 can cannellini beans drained and rinsed canned
15 ounce garbanzo beans drained canned
15 ounce kidney beans drained and rinsed canned
15 ounce pinto beans drained and rinsed canned
8 ounce tomato sauce canned
28 ounce canned tomatoes diced with juice canned
4 tablespoons chili powder to taste
4 cloves garlic minced
1 teaspoon ground cumin
1 tablespoon ground mustard
2 tablespoons olive oil
1 teaspoon oregano dried
0.1 teaspoon pepper sauce hot
2 cups cheddar cheese shredded
6 ounce tomato paste canned
15 ounce kernel corn whole drained and rinsed canned
Equipment
pot
Directions
In a 4 quart pot, saute garlic in oil.
Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. Top each serving with cheese (if you'd like).
