3 tbsp vegetable oil
2 large onions, chopped
2 green peppers, chopped
4 cloves garlic, minced
1 lb beef stew meat, cut into 1-inch cubes
2 lb boneless pork butt
1 28-oz can whole tomatoes, reserve liquid
1/4 to 1/3 cup chili powder
1 to 2 jalapeno chili peppers, chopped (remove seeds)
2 tbsp ground cumin
1 dash cayenne pepper
1 ; salt (optional)
1 freshly ground black pepper
2 cup black beans, cooked
1/2 cup dry red wine
1 cheddar cheese, grated
1 fresh cilantro, chopped
1 red onions, chopped
1 sour cream
Directions
Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell
peppers, and garlic and saute until tender, about 14 minutes. Transfer
mixture to a bowl using a slotted spoon. Add beef and pork to pan and
cook over medium-high heat until meat is no longer pink, stirring
occasionally, approximately 8 minutes or so. Return onion mixture to
pan. Now add tomatoes with the reserved liquid, chili powder, chili
peppers, cumin, and cayenne pepper. Season with salt (optional) and
pepper. Cover the pan and simmer until beef and pork are just about
tender (stir the pan every once in a while), about 1 hour.
Add black beans and the wine to chili. Simmer uncovered until meat is
tender and the chili begins to thicken. This will probably take about
25 minutes. When chili is finished, ladle into bowls. Serve with
cheese, cilantro, red onions and sour cream in separate little bowls.
Judi's notes: I usually add about 1/4 cup water or beef broth once or
twice during the cooking process if it appears too dry.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 8 servings
Black Bean Chili #15 Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Dutch Oven; Stew; Vegetable
The History of Recipes
We can track the history of meal recipes way back into the far past, in fact as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cookbooks were just basic hieroglyphic instructions for meal preparation.
Later, we have some interesting books dating from the fourteenth century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that we all know today, but rather descriptions of the types of meals prepared by the chefs of the rich and wealthy people of those days. By the time we get to the 20th century, cooking books are greatly in demand due to increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Black Bean Chili #15 recipe.
