| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 2 |
lg |
Onions; chopped |
| 4 |
|
Garlic cloves; chopped |
| 2 |
lb |
Ground beef |
| 2 1/2 |
tb |
Chili powder |
| 1 |
tb |
Ground cumin |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
cn |
Crushed tomatoes; (28-ounce) |
| 1 |
cn |
Beef broth; (14 1/2-ounce) |
| 2 |
md |
White potatoes; peeled, diced |
| 2 |
lg |
Carrots; peeled, diced |
| 1 |
|
Bell pepper; diced |
| 3/4 |
c |
Chili sauce |
| 1 |
cn |
Kidney beans; drained (15 |
|
|
; 1/4-ounce) |
| 1 |
cn |
Pinto beans; drained (15-ounce) |
INSTRUCTIONS
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.
Serves 6.
Bon Appetit December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”