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Title: Black Bean Chili Con Carne with Cilantro Pesto
Categories: Stew Beef
Yield: 10 Servings
| 2 l | b boneless beef roast | |
| 4 T | B olive oil | |
| 1 | /2 l | b ground pork |
| : | Salt -- to taste | |
| 4 T | B ground mild red chilies | |
| : | (ancho or New Mexico) -- or | |
| : | chili powder -- to taste | |
| 2 m | d red onions -- thinly sliced | |
| 2 | carrots -- peeled | |
| 2 | celery stalks | |
| 1 | red bell pepper -- cored | |
| 3 | garlic cloves -- minced | |
| 1 | /2 c | dry red wine |
| 32 o | z canned tomatoes -- crushed | |
| 2 c | water | |
| 4 T | B molasses | |
| 2 T | B chopped fresh sage | |
| 2 1 | /2 t | s 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 1-1/2 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
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
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
Add the tomatoes, water, molasses, sage, and cumin to the pot. Simmer, covered, for 1-1/2 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)