• 2 lbs Lean Ground Beef or Pork
• 2 Large Red Bell Peppers, chopped
• 2 Large Sweet Onions, chopped
• 10 cloves Garlic, chopped
• 2 T Chili Powder
• 4 t Ground Cumin
• 1/2 t Cayenne Pepper
• 1 15-oz Can Green Enchilada Sauce, Hatch brand
• 1 16-oz Bottle Think & Chunky Salsa Verde sauce, La Victoria brand
• 1/2 C water
• 2 15-oz Cans Kidney Bean, rinsed

Brown the meat along with the bell pepper and the onions over medium heat

Add the Garlic and dry spices. stir well to mix.

Stir in the Sauce, Salsa and water. Reduce heat to medium low and simmer covered for 15 minutes while stirring occasionally.

Stir in the beans and allow to heat through for about 2 minutes

Serve with a dollop of sour cream and a sprinkling of shredded cheese along with some corn chips