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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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This is a cross between chili and vegetable stew. I love to cook this on a cold winter night. It's hearty and very flavorful Ingredients:
3 tablespoons butter |
4 cloves garlic, chopped |
2 large onions |
2 lbs ground beef |
2 1/2 tablespoons chili powder |
1 tablespoon cumin |
1/2 teaspoon cayenne pepper |
1 (28 ounce) can diced tomatoes |
1 (14 1/2 ounce) can beef broth |
2 medium potatoes, diced (i leave the skins on) |
2 large carrots, diced |
1 green pepper, diced |
1 (12 ounce) bottle chili sauce (from the grocery store - by the ketchup) |
2 (15 ounce) cans beans (choose 2 different from black beans, kidney beans, pinto beans, or black-eyed peas) |
Directions:
1. Melt butter in Dutch oven over medium heat.
2. Add onions and garlic; saute until golden, approximately 8 minutes.
3. Add beef; brown meat, breaking it up as it cooks, approximately 10 minutes.
4. Stir in chili powder, cumin, and cayenne.
5. Mix in tomatoes, broth, potatoes, carrots, peppers, and chili sauce.
6. Cover and simmer till vegetables are tender, about 1 hour.
7. Stir in beans, cook 30 minutes more.
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