*  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      pounds        boneless beef roast
    4      tablespoons   olive oil
      1/2  pound         ground pork
                         Salt -- to taste
    4      tablespoons   ground mild red chilies
                         (ancho or New Mexico) -- or
                         chili powder -- to taste
    2      medium        red onions -- thinly sliced
    2                    carrots -- peeled
    2                    celery stalks
    1                    red bell pepper -- cored
    3                    garlic cloves -- minced
      1/2  cup           dry red wine
   32      ounces        canned tomatoes -- crushed
    2      cups          water
    4      tablespoons   molasses
    2      tablespoons   chopped fresh sage
    2 1/2  teaspoons     ground cumin
    6      cups          cooked black beans
                         Salt -- to taste
                         *Garnishes:
                         Sour cream
                         Cilantro Pesto -- one recipe
                         Chopped onion
                         cheddar cheese -- and/or
                         monterey jack cheese
                         avocado -- chopped
 
 Cut carrots, celery and bell peppers into strips about 1-1/2 inches long then j
 ulienne. Julliene the cheese or grate with long strokes.
 
 Brown and crisp the meat:  Slice the beef into very thin 2-inch strips. Heat 3 
 tablespoons 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, drai
 n 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 t
 he skillet from the heat and set aside until needed.
 
 Brown some vegetables:  In a large cast iron pot or casserole, heat the remaini
 ng 1 tablespoon of oil. Saute the onions over medium heat until they begin to w
 ilt, about 5 minutes. Add the carrots, celery, and red pepper and saute 5 minut
 es. Add the garlic and cook another minute. 
 
 Combine: Lower the heat. Scrape the meat into the pot with the onion mixture. H
 eat the (meat’s) skillet again over medium high heat and pour in the wine. Scra
 pe up the browned bits and reduce wine for a minute or so. Pour into the casser
 ole 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 garnishe
 s on the side.
 
 1996 Kelly McCune. One Bowl:  One-Dish Meals from Around the World. Chronicle B
 ooks, San Francisco.  This recipe was found on MC-Recipe List Service “COLLECTI
 ON (3) Chili Recipes plus Pesto,” 15 Oct 1996. [patH]
 
 
 
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