Two-Bean Chili with Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon ground cumin
- 3 tablespoons butter
- 1/2 teaspoon cayenne pepper
- 2 1/2 tablespoons chili powder
- 2 pounds ground beef
- 3/4 cup chili sauce
- 4 garlic cloves, chopped
- 2 large onions, chopped
- Carbohydrate 63 g(21%)
- Cholesterol 123 mg(41%)
- Fat 39 g(59%)
- Fiber 17 g(66%)
- Protein 41 g(83%)
- Saturated Fat 16 g(78%)
- Sodium 1569 mg(65%)
- Calories 760
Preparation 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.
Preparation 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.
