A few years ago as I was perfecting this recipe for chili beans I hit upon the idea to try the enchilada sauce. It just came to me, a flash of inspiration.
The ranch style beans have their own sauce that is very good but it is far from enough sauce. The diced tomatoes have the natural juice but still not enough sauce. The one can of enchilada sauce spices it up a little and adds enough sauce usually to get the consistency I like.
I like to make this one night after dinner and then let it sit for a day, in the fridge of course. The next night is cornbread and chili for dinner. Then about 2 days later I heat up a pot and cook up some flour tortillias, drain the chili beans from the juice. Makes a killer chili bean burrito for lunch.
A large amount of Beano is consumed during this time frame
I don't like adding cheese to the bowl of chili beans but I do when making a burrito.