Four-Bean Chili

BitbeStitch's Note:

This is my own creation that always receives praise from my family and friends. It's not too spicy for the kids yet it has enough bite that the adults like it, too.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 1 lb ground round
• 1 medium onion (chopped)
• 1 green bell peppers (chopped) or 1 red bell pepper (chopped)
• salt
• fresh ground pepper
• 1 (28 ounce) can dei fratelli chopped tomatoes
• 1 (15 ½ ounce) can bush's best texas-style chili magic chili starter
• 1 (16 ounce) can dark red kidney beans (drained and rinsed)
• 1 (16 ounce) can great northern beans (drained and rinsed)
• 1 (16 ounce) can black beans (drained and rinsed)
• 2 tablespoons cumin
• 2 tablespoons cilantro
• 1 tablespoon ground chipolte pepper
• 1 tablespoon chili powder
• 1 tablespoon tastefully simple wahoo
• 1 tablespoon oregano
• 2 teaspoons fresh coriander powder
• 2 teaspoons minced garlic
• 1 teaspoon parsley
• 1 teaspoon msg

Directions:

1. Combine ground round, onion, and green (or red) bell pepper in large stew pot. Add 1 teaspoons salt and a couple of passes of fresh ground pepper and cook until meat is browned and vegetables are soft. Add all other ingredients plus an additional teaspoons of salt and a couple more passes of fresh ground pepper and simmer for about an hour.
2. Serve as soup or as a dip with corn tortilla chips.