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Boston Marathon Chili
3 tb Vegetable oil
2 lg Onions; chopped
2 Green bell peppers; chopped
3 Garlic cloves; minced
1 lb Beef stew meat; cut into 1-inch cubes
2 lb Boneless pork butt or boneless; cut into1-inch country-style spareribs, cubes
1 cn Whole tomatoes; chopped, liquid reserved (28-ounce)
1/3 c Chili powder
1 lg Jalapeno chilies; chopped, up to 2
2 tb Ground cumin
1 cn Black beans; drained (16-ounce)
1/2 c Dry red wine
Grated cheddar cheese
Chopped fresh cilantro
Chopped red onions
Heat oil in large Dutch oven over medium-high 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 medium-high 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.