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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