3 tb Butter
2 lg Onions, chopped
4 Garlic cloves, chopped
2 lb Ground armadillo
2 1/2 tb Chili powder
1 tb Ground cumin
1/2 ts Cayenne pepper
1 28-ounce can crushed tomatoes
1 14 1/2-ounce can beef broth
2 md White potatoes, peeled, diced
2 lg Carrots, peeled, diced
1 Bell pepper, diced
3/4 c Chili sauce
1 15 1/4-ounce can kidney beans, drained
1 15-ounce can pinto beans, drained

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
armadillo and cook until brown, breaking meat 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.

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