Black Bean Chili Con Carne with Cilantro Pesto
Black Bean Chili Con Carne with Cilantro Pesto comes together with Boneless Beef Roast, Olive Oil, Ground Pork, Canned Tomatoes Crushed, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.
Ingredients
- 2 lb
- 4 tbsp
- 1/2 lb
- 32 oz
- 2 cup
- 6 cup
Method (preview)
- 1
Amount Measure Ingredient -- Preparation Method
- 2
2 pounds boneless beef roast
- 3
Brown and crisp the meat: Slice the beef into very thin 2-inch strips.
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Heat 3 tablespoons of the oil in a large skillet over medium-high heat, and brown the beef in batches.
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Brown the ground pork.
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When all the meat is well browned, drai n off fat and put the meat back into the pan.
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Continue to brown for another few minutes until the meat is beginning to get crisp.
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Sprinkle with salt, add the chili powder, and allow it to cook for 1 minute, stirring constantly.
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Remove t he skillet from the heat and set aside until needed.
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Brown some vegetables: In a large cast iron pot or casserole, heat the remaini ng 1 tablespoon of oil.
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Saute the onions over medium heat until they begin to w ilt, about 5 minutes.
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Add the carrots, celery, and red pepper and saute 5 minut es.
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Add the garlic and cook another minute.
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Combine: Lower the heat.
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Scrape the meat into the pot with the onion mixture.
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H eat the (meat’s) skillet again over medium high heat and pour in the wine.
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Scra pe up the browned bits and reduce wine for a minute or so.
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Pour into the casser ole with the meat and vegetables.
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Add the tomatoes, water, molasses, sage, and cumin to the pot.
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Simmer, covered, for 1-1/2 hours, stirring occasionally.
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Add the black beans, drained if using canned, and season with salt if needed.
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Cook another 15 minutes.
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Serve: Put a dollop of Cilantro Pesto on each serving, and service the garnishe s on the side.
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