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

Instructions

1. 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.