Two Bean Chili(Serves 6) - cooking recipe

Ingredients

1 to 2 Tbsp. butter or margarine
2 large onions, chopped
4 large cloves garlic, chopped
2 lb. lean ground beef
1 to 2 1/2 Tbsp. mild chili powder
2 tsp. ground cumin powder
1/2 tsp. cayenne pepper
1 (28 oz.) can crushed tomatoes (use juice)
1 (14 oz.) can beef broth
2 medium baking potatoes, diced
2 large carrots, peeled and diced
1 bell pepper, diced
1/2 to 3/4 c. chili sauce
1 (15 oz.) can kidney beans
1 (15 oz.) can pinto beans

Preparation

Rinse and drain beans.
Melt butter in a large heavy saucepan or Dutch oven over medium heat.
Add onions and garlic and saute until almost golden, about 8 minutes.
Remove from pan and add the ground beef and cook until brown, breaking beef up, about 10 minutes.
Stir in chili powder, cumin and cayenne and continue cooking for 3 minutes.
Return onion and garlic to pan; add tomatoes with juice, broth, potatoes, carrots, bell pepper and chili sauce.
Cover; 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.