Black bean chili con carne with cilantro pest

10 Servings

Ingredients

Quantity Ingredient
2 carrots -- peeled
2 celery stalks
1 red bell pepper -- cored
3 garlic cloves -- minced

Directions

2 lb boneless beef roast

4 TB olive oil

½ lb ground pork

: Salt -- to taste

4 TB ground mild red chilies

: (ancho or New Mexico) -- or : chili powder -- to taste 2 md red onions -- thinly sliced ½ c dry red wine

32 oz canned tomatoes -- crushed 2 c water

4 TB molasses

2 TB chopped fresh sage

2½ ts ground cumin

6 c cooked black beans

: Salt -- to taste

: *Garnishes:

: Sour cream

: Cilantro Pesto -- one : recipe

: Chopped onion

: cheddar cheese -- and/or : monterey jack cheese : avocado -- chopped

Cut carrots, celery and bell peppers into strips about 1-½ inches long then julienne. Julliene the cheese or grate with long strokes.

Brown and crisp the meat: Slice the beef into very thin 2-inch strips. Heat 3 tablespoons of the oil in a large skillet over medium-high heat, and brown the beef in batches. Brown the ground pork. When all the meat is well browned, drain off fat and put the meat back into the pan. Continue to brown for another few minutes until the meat is beginning to get crisp. Sprinkle with salt, add the chili powder, and allow it to cook for 1 minute, stirring constantly.

Remove the skillet from the heat and set aside until needed.

Brown some vegetables: In a large cast iron pot or casserole, heat the remaining 1 tablespoon of oil. Saute the onions over medium heat until they begin to wilt, about 5 minutes.Add the carrots, celery, and red pepper and saute 5 minutes. Add the garlic and cook another minute.

Combine: Lower the heat. Scrape the meat into the pot with the onion mixture. Heat the (meat's) skillet again over medium high heat and pour in the wine. Scrape up the browned bits and reduce wine for a minute or so. Pour into the casserole with the meat and vegetables.

Add the tomatoes, water, molasses, sage, and cumin to the pot. Simmer, covered, for 1-½ hours, stirring occasionally. Add the black beans, drained if using canned, and season with salt if needed. Cook another 15 minutes.

Serve: Put a dollop of Cilantro Pesto on each serving, and service the garnishes on the side.

1996 Kelly McCune. One Bowl: One-Dish Meals from Around the World.

Chronicle Books, San Francisco. This recipe was found on MC-Recipe List Service "COLLECTION (3) Chili Recipes plus Pesto," 15 Oct 1996.

[patH]

Recipe By : Kelly McCune's One Bowl (1996) From: Path <phannema@...> Date: Tue, 15 Oct 1996 11:01:00 ~0700 (

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