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Black Bean Chili - 2

Cuisine: Tex-Mex
Type: Meat, Pork, Vegetables
Serves: 8 people

Recipe Ingredients

3 tablespoons 45mlVegetable oil
2 tablespoons 30mlOnions - chopped (large)
2   Green peppers - chopped
4   Garlic - minced
1 lb 454g / 16ozBeef stew meat - cut into
  Cubes
2 lbs 908g / 32ozBoneless pork butt
1   Whole tomatoes - reserve liquid
1/4 cup 59mlChili powder - up to 1/3
1   Jalapeno chili peppers - chopped (remove seed, up to 2
2 tablespoons 30mlGround cumin
1   Cayenne pepper
  Salt to taste
  Freshly ground black pepper
2 cups 320g / 11ozBlack beans; cooked
1/2 cup 118mlDry 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.

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