| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Dutch |
April 1992 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 2 |
lg |
Onions; chopped |
| 2 |
|
Green bell peppers; chopped |
| 3 |
|
Garlic cloves; minced |
| 1 |
lb |
Beef stew meat; cut into 1-inch |
|
|
; cubes |
| 2 |
lb |
Boneless pork butt or boneless; cut into1-inch |
|
|
; country-style spareribs, cubes |
| 1 |
cn |
Whole tomatoes; chopped, liquid |
|
|
; reserved (28-ounce) |
| 1/3 |
c |
Chili powder |
| 1 |
lg |
Jalapeno chilies; chopped, up to 2 |
| 2 |
tb |
Ground cumin |
| 1 |
cn |
Black beans; drained (16-ounce) |
| 1/2 |
c |
Dry red wine |
|
|
Grated cheddar cheese |
|
|
Chopped fresh cilantro |
|
|
Chopped red onions |
|
|
Sour cream |
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, jalapenos 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.
Serves 10.
Bon Appetit April 1992
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