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
Written recipes as an idea can be tracked back into antiquity, at least as far back as the early Egyptians, and maybe further still. In practice though, sadly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into Roman times 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main course and dessert, something we still use today. This early Roman chef recounts how the Romans used many different spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and parsley. Over the succeeding few hundred years, the powerful families of Europe competed to serve up the best banquets, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording the recipes that were being prepared for the better households. The TV revolution brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Black Bean Chili #15 recipe.
