Four-Bean Chili

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.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 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 1/2ounce) 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.