Title: Black Bean Chili Marsala
Categories: Chili Ethnic Meat Vegetable
Yield: 1 Servings

3	tb	Vegetable oil
1	lg	Onion, chopped
2		Cloves garlic, minced
2 1/2	lb	Boneless beef chuck roast,
1		Trimmed and chopped
1	cn	Tomato sauce (29 ounces)
2	cn	Tomato paste (6-ounce cans)
1	c	Marsala wine *
1	c	Water
2		Or 3 cans
3		To 4 tbl
2	ts	Seasoned salt
1	ts	Freshly ground black pepper
2	cn	Black beans (15-ounce cans),
1		Undrained
1		Hot cooked rice
1		Lime rind strips
1		Fresh cilantro sprigs
1		Sliced mushrooms (4-ounce
1		Cans), drained
1		Chili powder

* You can substitute 1 cup of Chablis or other dry white wine plus 1 1/2 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.

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