Black bean chili marsala

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
1 large Onion, chopped
2 Cloves garlic, minced
2½ pounds Boneless beef chuck roast,
Trimmed and chopped
1 can Tomato sauce (29 ounces)
2 cans Tomato paste (6-ounce cans)
1 cup Marsala wine *
1 cup Water
2 Or 3 cans sliced mushrooms
(4-ounce cans), drained
3 To 4 Tbl chili powder
2 teaspoons Seasoned salt
1 teaspoon Freshly ground black pepper
2 cans Black beans (15-ounce cans),
Undrained
Hot cooked rice
Lime rind strips
Fresh cilantro sprigs

Directions

* You can substitute 1 cup of Chablis or other dry white wine plus 1½ tablespoons of brandy for the Marsala.

Heat the vegetable oil in a Dutch oven and cook the onion and garlic over medium-high heat, stirring occasionally, until tender. Add the beef, tomato sauce, tomato paste, Marsala, water, mushrooms, chili powder, seasoned salt and black pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 1 hour. Add the beans and cook until thoroughly heated. Serve the chili over hot cooked rice. Garnish with strips of lime rind and/or sprigs of fresh cilantro.

Makes 3 quarts.

[Walter C. Lund; Miami, Florida] [Ever-Changing Chili; Dana Adkins Campbell] [Southern Living; January 1995] Posted by Fred Peters.

From: Fred Peters Date: 07-28-95 (20:43) (19) (E)Cooking

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