Date: Wed, 1 May 1996 08:40:04 -0700 (PDT)
From: JUDI MAE PHELPS <jphelps@shell.portal.com>
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.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #122
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!