Instructions: In a large dutch oven over medium-high heat brown the meat and the onions. Drain off any fat.

Add the tomatoes, chili powder, salt, peppers, garlic and water. Stir well. Add chilies. Simmer 15 minutes.

Add the pinto and chili beans and simmer for 1 hour longer or until the flavors are well combined.

This recipe yields 12 to 16 servings.

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