My Grandma’s Chili

Heat the olive oil in a large saucepan over medium-high heat. Add the ground meat, onion and chili powder and cook for 6 to 8 minutes, breaking up the meat with the back of a spoon. Continue until the meat is cooked through and the onions have softened. Add the crushed tomatoes, enchilada sauce and tomato sauce and season with salt and pepper. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Stir in the pinto beans and cook for another 10 minutes, until the beans are warmed through. Ladle the chili into bowls and serve.