Black Bean Chili Con Carne with Cilantro Pesto
Ingredients
- 2 pounds beef roast ⓘ
- 4 tablespoons olive oil ⓘ
- 1/2 pound ground pork ⓘ
- 4 tablespoons dried red chiles ⓘ
- 2 medium red onion sliced
- 2 each carrots peeled ⓘ
- 2 each celery stalks ⓘ
- 1 each sweet red bell peppers cored ⓘ
- 3 each garlic cloves ⓘ
- 1/2 cup red wine dry ⓘ
- 32 ounces tomatoes crushed ⓘ
- 2 cups water ⓘ
- 4 tablespoons molasses ⓘ
- 2 1/2 teaspoons cumin ground ⓘ
- 6 cups black beans cooked
Instructions
- Cut carrots, celery and bell peppers into strips about 1 1/2 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.
- 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.
- 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 1 1/2 hours, stirring occasionally.
- Add the black beans, drained if using canned, and season with salt if needed.
- Cook another 15 minutes.
Nutrition & Diet Analysis (per serving)
776
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).