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Title: Black Bean Chili #15
Categories: Beef Pork Bean Chili Tex
Yield: 8 Servings

3tbVegetable oil
2lgOnions; chopped
2 Green peppers; chopped
4 Cloves garlic; minced
1lbBeef stew meat; cut into 1-inch cubes
2lbBoneless 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)
2tbGround cumin
 dsCayenne pepper
  ;salt (optional)
  Freshly ground black pepper
2cBlack beans; cooked
1/2cDry red wine
  Cheddar cheese; grated
  Fresh cilantro; chopped
  Red onions; chopped
  Sour cream

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

From: Judi Mae Phelps
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