Two-Bean Chili with Vegetables

Categories: December 19
Yield: 1 servings

3 tb Butter
2 lg Onions; chopped
4 Garlic cloves; chopped
2 lb Ground beef
2 1/2 tb Chili powder
1 tb Ground cumin
1/2 ts Cayenne pepper
1 cn Crushed tomatoes; (28-ounce)
1 cn Beef broth; (14 1/2-ounce)
2 md White potatoes; peeled,
-diced
2 lg Carrots; peeled, diced
1 Bell pepper; diced
3/4 c Chili sauce
1 cn Kidney beans; drained (15
; 1/4-ounce)
1 cn Pinto beans; drained
-(15-ounce)

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

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