black bean chili
 
i adapted this recipe from a recipe published in the 2002 southern 
living annual cookbook. 
 
2 lb.  top round steak, cut in 1" cubes
3 Tbsp  olive oil
2   onions, chopped or minced
4 clove  garlic, chopped
1-1/2 cup  red wine
1-1/2 tsp  salt, divided
1   green bell pepper, cored, seeded, & chopped
28 oz.  can tomato sauce (or crushed tomatoes or tomato puree)
2 Tbsp  chili powder
1 Tbsp  cumin
2 tsp  oregano
1/2 tsp  ground black pepper
1/4 tsp  ground red pepper
15 oz.  can beef broth
  3x 15 oz cans black beans, drained & rinsed
 
brown the beef in the olive oil in a pressure cooker. when the meat 
is browned, add the onion & garlic, and saute until the onion is 
tender. deglaze the pan with 1/2 cup red wine, add 1/2 tsp salt and 
1 cup water. pressure cook at 15 lbs for 15 minutes. 
relieve the pressure and bring the mixture back to a boil. stir in 
the remaining 1 tsp salt and 1 cup red wine. also add the bell 
pepper, tomato sauce, chili powder, cumin, oregano, and the ground 
peppers. simmer for 30 minutes, stirring occasionally. 
stir in the broth and black beans. simmer, stirring occasionally, 
for 45 minutes. the chili will thicken as it cools. 
 
note: any beef can be used for this recipe. tougher cuts work fine. 
 
 
bryan fazekas 
winemake...@yahoo.com 
http://home.nc.rr.com/winemaker81/ 
 
 
-- 
 
(ID: 77566) Mirror: rec.food.recipes: Sat, Jan 3, 2004


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