Boston Marathon Chili

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Onions - chopped (large)
2		Green bell peppers - chopped
3		Garlic cloves - minced
1 lb	454g / 16oz	Beef stew meat - cut 1" cubes
2 lbs	908g / 32oz	Boneless pork butt - cut 1" cubes
		= (or boneless country-style spareribs)
1		Whole tomatoes - (28 oz) - chopped, and
		Liquid reserved
1/3 cup	78ml	Chili powder
1 cup	146g / 5.1oz	Jalapeño chile - (to 2) - chopped (large)
2 tablespoons	30ml	Ground cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Black beans - (16 oz) - drained
1/2 cup	118ml	Dry red wine
		Toppings
		Grated cheddar cheese
		Chopped fresh cilantro
		Chopped red onions
		Sour cream

Recipe Instructions

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 plate, using slotted spoon.

Add beef and pork to Dutch oven and cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes.

Return onion mixture to Dutch oven. Add tomatoes with liquid, chili powder, jalapeños and cumin. Season with salt and pepper. Cover Dutch oven and simmer until beef and pork are almost tender, stirring occasionally, about 1 hour.

Add black beans and red wine to chili. Simmer uncovered until beef and pork are tender and chili thickens, about 30 minutes. Adjust seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red onions and sour cream separately.

This recipe yields 10 servings.

Source:
Bon Appetit, April 1992

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