Black Bean Chili 15

Course : Vegetables
Serves: 8
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Ingredients:

3 tablespoons Vegetable oil
2 large Onions -- chopped
2 medium Green peppers -- chopped
4 Cloves garlic -- minced
1 pound Beef stew meat -- cut into 1-inch cubes
2 pound Boneless pork butt
28 ounces whole tomatoes -- reserve liquid
1/4 cup chili powder
1 medium jalapeno chili peppers - chopped (remove seeds)
2 tablespoons Ground cumin
1 dash Cayenne pepper
1 teaspoon salt (optional)
1 teaspoon freshly ground black pepper
2 cups Black beans -- cooked
1/2 cup Dry red wine
1 package Cheddar cheese -- grated
1 bunch Fresh cilantro -- chopped
1 medium red onions -- chopped
1 Cup Sour cream
 

Preparation / Directions:

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 dr


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