Black Bean Chili - 2

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Onions - chopped (large)
2		Green peppers - chopped
4		Garlic - minced
1 lb	454g / 16oz	Beef stew meat - cut into
		Cubes
2 lbs	908g / 32oz	Boneless pork butt
1		Whole tomatoes - reserve liquid
1/4 cup	59ml	Chili powder - up to 1/3
1		Jalapeno chili peppers - chopped (remove seed, up to 2
2 tablespoons	30ml	Ground cumin
1		Cayenne pepper
		Salt to taste
		Freshly ground black pepper
2 cups	320g / 11oz	Black beans; cooked
1/2 cup	118ml	Dry red wine
		Cheddar cheese; grated
		Fresh cilantro, chopped
		Red onions, chopped
		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 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.

Source:
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