Two-bean chili with vegetables

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
2 larges Onions; chopped
4 Garlic cloves; chopped
2 pounds Ground beef
2½ tablespoon Chili powder
1 tablespoon Ground cumin
½ teaspoon Cayenne pepper
1 can Crushed tomatoes; (28-ounce)
1 can Beef broth; (14 1/2-ounce)
2 mediums White potatoes; peeled, diced
2 larges Carrots; peeled, diced
1 Bell pepper; diced
¾ cup Chili sauce
1 can Kidney beans; drained (15
; 1/4-ounce)
1 can Pinto beans; drained (15-ounce)

Directions

Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and saute until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes.

Serves 6.

Bon Appetit December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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