Recipe - Boston Marathon Chili

3 tablespoon Vegetable oil
2 lg Onions; chopped
2 Green bell peppers; chopped
3 Garlic cloves; minced
1 pound Beef stew meat; cut into
1inch
; cubes
2 pound Boneless pork butt or
boneless; cut into1inch
; countrystyle spareribs,
cubes
1 cn Whole tomatoes; chopped,
liquid
; reserved (28ounce)
1/3 cup Chili powder
1 lg Jalapeno chilies; chopped,
up to 2
2 tablespoon Ground cumin
1 cn Black beans; drained
(16ounce)
One half cup Dry red wine
Grated cheddar cheese
Chopped fresh cilantro
Chopped red onions
Sour cream

Heat oil in large Dutch oven over mediumhigh heat. Add 2 onions, bell
peppers and garlic and saute until tender, about 14 minutes. Transfer
mixture to plate, using slotted spoon. Add beef and pork to Dutch
oven and cook over mediumhigh heat until no longer pink, stirring
occasionally, about 10 minutes. Return onion mixture to Dutch oven.
Add tomatoes with liquid, chili powder, jalapenos and cumin. Season
with salt and pepper. Cover Dutch oven and simmer until beef and pork
are almost tender, stirring occasionally, about 1 hour.

Add black beans and red wine to chili. Simmer uncovered until beef
and pork are tender and chili thickens, about 30 minutes. Adjust
seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red
onions and sour cream separately.

Serves 10.

Bon Appetit April 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.