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Categories:
butter onions garlic ground beef chili powder ground cumin cayenne pepper tomatoes beef broth white potatoes carrots bell pepper chili sauce kidney beans pinto beans
Viewed: 21 - Published at: a year agoIngredients
- 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
Method
- 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.
