Black Bean Chili Con Carne with Cilantro Pesto

Directions

Cut carrots, celery and bell peppers into strips about 1½ inches long then julienne.

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 the skillet from the heat and set aside until needed.

In a large cast iron pot or casserole, heat the remaini ng 1 tablespoon of oil.

Sauté the onions over medium heat until they begin to w ilt, about 5 minutes.

Add the carrots, celery, and red pepper and sauté 5 minut es.

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.

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 1½ hours, stirring occasionally.

Add the black beans, drained if using canned, and season with salt if needed.

Cook another 15 minutes.