Enchilada Chili

Enchilada Chili 1 lb. ground chuck 1 med. onion, chopped 1 tsp. minced garlic 1 T. chili powder 14.5 oz. can petite diced tomatoes, undrained 10 oz. can red enchilada sauce 4 oz. chopped green chilies 15 oz. can chili beans, undrained 1 C. frozen whole kernel corn 1/4 tsp. salt, or to taste In a large pot (mine was 3 quarts) brown the ground beef, breaking it up with the back of a wooden spoon. Drain the grease off and add the onion and garlic to the pot. Cook for 2 minutes over med. high heat. Stir in the chili powder then add in all remaining ingredients. Bring up to a boil then reduce the heat to low, cover and cook for 30 minutes, stirring occasionally. Serve with corn chips. Approx. 4-6 servings