Here's a chunky, hearty beef stew that's just right on a cold winter day.
Recipe information
Yield
Serves 6
Ingredients
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
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.
