Boston Marathon Chili Recipe
Servings: 1
Ingredients
- 3 Tbsp. vegetable oil
- 2 lrg onions minced
- 2 x green bell peppers minced
- 3 x garlic cloves chopped
- 1 lb beef stew meat cut into 1-inch cubes
- 2 lb boneless pork butt or possibly boneless cut into1-inch country-style spareribs - cubes
- 1 can whole tomatoes minced, liquid reserved (28-oz)
- 1/3 c. chili pwdr
- 1 lrg jalapeno chilies minced, up to 2
- 2 Tbsp. grnd cumin
- 1 can black beans liquid removed (16-oz)
- 1/2 c. dry red wine Grated cheddar cheese Minced fresh cilantro Minced red onions Lowfat sour cream
Directions
- Heat oil in large Dutch oven over medium-high heat. Add in 2 onions, bell peppers and garlic and saute/fry till tender, about 14 min. Transfer mix to plate, using slotted spoon. Add in beef and pork to Dutch oven and cook over medium-high heat till no longer pink, stirring occasionally, about 10 min. Return onion mix to Dutch oven. Add in tomatoes with liquid, chili pwdr, jalapenos and cumin. Season with salt and pepper. Cover Dutch oven and simmer till beef and pork are almost tender, stirring occasionally, about 1 hour.
- Add in black beans and red wine to chili. Simmer uncovered till beef and pork are tender and chili thickens, about 30 min. Adjust seasoning.
- Ladle into bowls. Serve, passing cheese, cilantro, red onions and lowfat sour cream separately.
- Serves 10.
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