Everybody's Chili

      Yield: 1 Servings

      2 t  olive oil

      1    onion --,Chopped

      1    red bell pepper -- core

      1    chop

      1 c  celery --,Sliced

      2    cloves garlic --,Minced

     15 oz pinto beans --,Cooked

      1    canned

     15 oz kidney beans --,Cooked

      1    canned

     15 oz chopped tomatoes --,Canned

      1    with juice

 10 1/2 oz red chili sauce -- or

      1    enchilada sauce

      1 c  beer -- or

      1    vegetable broth

      2 t  menudo spice mix

    1/2 t  coriander,Ground

    1/2 t  cinnamon,Ground

      1    lime wedges

      1 c  cheddar cheese --,Grated

    1/2 c  fresh cilantro leaves

1. To a 6- to 8-quart pan over medium-high heat, add oil, onion,

pepper, celery, and garlic. Cook, stirring, until tinged brown, 6

minutes.

2. Add beans, tomatoes with juice, chili sauce, beer, menudo spice,

coriander, and cinnamon. Reduce heat to medium-low, and cook until

flavors are well blended, about 45 minutes. Serve, or cool and

refrigerate up to 4 days.

3. Squeeze lime, and sprinkle cheese and cilantro, over individual