Sauté onion and pepper for five or so minutes until soft and lucid; add garlic.
Add meat back in, mix together; add green chilis.
Drain and rinse black and kidney beans, opening all other cans without rinsing or draining.
Once meat mixture is heated through, add all cans and seasoning mix, stirring together until well mixed.
Cook thoroughly, until heated completely.
You can serve as soon as it’s heated, or let it simmer on low for hours until you serve.
When ready to serve, crush up some tortilla chips into the chili and stir around, and top with some shredded cheese. I promise you, the chips add a lovely flavor.