MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Black Bean Chili #15
  Categories: Beef, Pork, Beans, Chili, Tex-mex
       Yield: 8 servings
  
       3 T  Vegetable oil
       2 lg Onions; chopped
       2    Green peppers; chopped
       4    Cloves garlic; minced
       1 lb Beef stew meat; cut into
            -1-inch cubes
       2 lb Boneless pork butt
       1    28-oz can whole tomatoes;
            -reserve liquid
     1/4    To 1/3 cup chili powder
       1    To 2 jalapeno chili peppers;
            -chopped (remove seeds)
       2 T  Ground cumin
         ds Cayenne pepper
            ;salt (optional)
            Freshly ground black pepper
       2 c  Black beans; cooked
     1/2 c  Dry red wine
            Cheddar cheese; grated
            Fresh cilantro; chopped
            Red onions; chopped
            Sour cream
  
   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
 
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