Two-Bean Chili with Vegetables

• 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

1. Melt butter in heavy large saucepan or Dutch oven over medium heat.
2. Add onions and garlic and saute until almost golden, about 8 minutes.
3. Add beef and cook until brown, breaking beef up with fork, about 10 minutes.
4. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes.
5. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce.
6. Simmer until vegetables are tender, about 1 hour.
7. Stir in beans.
8. Simmer until beans are heated through and vegetables are very tender, about 30 minutes.

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

Taken from www.epicurious.com/recipes/food/views/two-bean-chili-with-vegetables-1125 (may not work)