Two-Bean Chili With Vegetables

Recipe Ingredients

3 tablespoons	45ml	Butter
2 tablespoons	30ml	Onions - chopped (large)
4		Garlic cloves - chopped
2 lbs	908g / 32oz	Ground beef
2 1/2 tablespoons	37ml	Chili powder
1 tablespoon	15ml	Ground cumin
1/2 teaspoon	2.5ml	Cayenne pepper
1		Crushed tomatoes - (28 oz)
1		Beef broth - (14 1/2 oz)
2		White potatoes - peeled, diced (medium)
2		Carrots - peeled, diced (large)
1		Bell pepper - diced
3/4 cup	177ml	Chili sauce
1		Kidney beans - (15 1/4 oz) - drained
1		Pinto beans - (15 oz) - drained

Recipe Instructions

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.

Source:
Bon Appetit, December 1991

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