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.