Two-Bean Chili With Vegetables

By á-174942

Ingredients

• 3 tablespoons butter
• 2 large onions chopped
• 4 garlic cloves chopped
• 2 pounds ground beef
• 2 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 can crushed tomatoes - (28 oz)
• 1 can beef broth - (14 1/2 oz)
• 2 medium white potatoes peeled, diced
• 2 large carrots peeled, diced
• 1 bell pepper diced
• 3/4 cup chili sauce
• 1 can kidney beans - (15 1/4 oz) drained
• 1 can pinto beans - (15 oz) drained

Details

Servings 6

Preparation

Step 1

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.

This recipe yields 6 servings.