Black Bean Beef & Pork Chili
Black Bean Beef and Pork Chili recipe
Yield
12 servingsPrep
20 minCook
1¾ hrsReady
2 1/6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | large |
onions
chopped |
|
| 2 | each |
green bell peppers
chopped |
|
| 4 | each |
garlic cloves
minced |
|
| 1 | pound |
stewing beef
cut into 1inch cubes |
|
| 2 | pounds |
pork shoulder
boneless |
|
| 28 | ounces |
tomatoes
whole, canned, reserve liquid |
|
| 1/4-1/3 | cup |
chili powder
|
*
|
| 1-2 | each |
jalapeño pepper
seeded, chopped |
*
|
| 2 | tablespoons |
cumin
ground |
|
| 1 | dash |
cayenne pepper
|
*
|
|
salt and black pepper
to taste |
*
|
||
| 2 | cups |
black beans
cooked |
|
| ½ | cup |
red wine
dry |
*
|
|
cheddar cheese
grated |
*
|
||
|
cilantro
fresh, chopped |
*
|
||
|
red onion
chopped |
|
||
|
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 2 | large |
onions
chopped |
|
| 2 | each |
green bell peppers
chopped |
|
| 4 | each |
garlic cloves
minced |
|
| 453.6 | g |
stewing beef
cut into 1inch cubes |
|
| 907.2 | g |
pork shoulder
boneless |
|
| 809.2 | ml/g |
tomatoes
whole, canned, reserve liquid |
|
|
chili powder
|
*
|
||
|
jalapeño pepper
seeded, chopped |
*
|
||
| 3E+1 | ml |
cumin
ground |
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
black beans
cooked |
|
| 118 | ml |
red wine
dry |
*
|
| 1 | x |
cheddar cheese
grated |
*
|
| 1 | x |
cilantro
fresh, chopped |
*
|
| 1 | x |
red onion
chopped |
|
| 1 | x |
sour cream
|
*
|
Directions
Heat oil in large Dutch oven over medium-high heat.
Add 2 onions, bell peppers, and garlic and sauté 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, about 8 minutes.
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 if desired.
