Chihuahua Chili

• 2 onions, chopped
• 3 tablespoons chopped garlic
• 2 cups tomato sauce
• 1 cup enchilada sauce (we like Las Palmas)
• 12 ounces beer (possibly Chihuahua, hence the name)
• 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

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. Serve with toppings.
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. * If you'd like, you can omit the beer, just add water or broth if the chili is too thick without the beer.

onions, garlic, tomato sauce, enchilada sauce, beer, pinto beans, black beans, ground beef, chili powder, cumin

Taken from www.food.com/recipe/chihuahua-chili-478805 (may not work)