Two-Bean Chili with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's a chunky, hearty beef stew that's just right on a cold winter day. 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 28-ounce can crushed tomatoes |
1 14 1/2-ounce can beef broth |
2 medium white potatoes, peeled, diced |
2 large carrots, peeled, diced |
1 bell pepper, diced |
3/4 cup chili sauce |
1 15 1/4-ounce can kidney beans, drained |
1 15-ounce can pinto beans, drained |
Directions:
1. Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and sauté 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.
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