Ingredients
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
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.
Columbus Restaurants
