*  Exported from  MasterCook  *

              Black Bean Chili Con Carne with Cilantro Pesto

Recipe By     : Kelly McCune's One Bowl (1996)
Serving Size  : 10   Preparation Time :2:30
Categories    : Stew Chili                       Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Boneless beef roast
   4      tb            Olive oil
     1/2  lb            Ground pork
                        Salt -- to taste
   4      tb            Ground mild red chilies
                        - (ancho or New Mexico) -OR-
                        Chili powder -- to taste
   2      md            Red onions -- thinly sliced
   2                    Carrots -- peeled
   2                    Celery ribs
   1                    Red bell pepper -- cored
   3      cl            Garlic -- minced
     1/2  c             Dry red wine
  32      oz            Canned tomatoes -- crushed
   2      c             Water
   4      tb            Molasses
   2      tb            Fresh sage -- chopped
   2 1/2  ts            Ground cumin
   6      c             Cooked black beans
                        Salt -- to taste
                        Garnishes:
                        Sour cream
                        Cilantro Pesto -- one recipe
                        Onion -- chopped
                        Cheddar cheese -- and/or
                        Monterey jack cheese
                        Avocado -- chopped

Cut carrots, celery and bell peppers into strips about 1-1/2" long
then julienne. Julliene the cheese or grate with long strokes.

Brown and crisp the meat:

Slice the beef into very thin 2" strips. Heat 3 tb of the oil in a
large skillet over medium-high heat, and brown the beef in batches.
Brown the ground pork. When all the meat is well browned, drain off
fat and put the meat back into the pan. Continue to brown for another
few minutes until the meat is beginning to get crisp. Sprinkle with
salt, add the chili powder, and allow it to cook for 1 minute,
stirring constantly. Remove the skillet from the heat and set aside
until needed.

Brown some vegetables:

In a large cast iron pot or casserole, heat the remaining 1 tb of
oil. Saute the onions over medium heat until they begin to wilt,
about 5 minutes. Add the carrots, celery, and red pepper and saute 5
minutes. Add the garlic and cook another minute. 

Combine:

Lower the heat. Scrape the meat into the pot with the onion mixture.
Heat the (meat's) skillet again over medium high heat and pour in the
wine. Scrape up the browned bits and reduce wine for a minute or so.
Pour into the casserole with the meat and vegetables.

Add the tomatoes, water, molasses, sage, and cumin to the pot.
Simmer, covered, for 1-1/2 hours, stirring occasionally. Add the
black beans, drained if using canned, and season with salt if needed.
Cook another 15 minutes. 

Serve: Put a dollop of Cilantro Pesto on each serving, and service
the garnishes on the side.

1996 Kelly McCune. One Bowl: One-Dish Meals from Around the World.
Chronicle Books, San Francisco.

This recipe was found on MC-Recipe List Service
"COLLECTION (3) Chili Recipes plus Pesto," 15 Oct 1996. [patH]


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