|¾ pounds||Beef chuck roast, cut into 1 inch cubes|
|¾ pounds||Pork loin or shoulder roast, cut into 1-inch cubes|
|1 large||Onion, chopped|
|1 large||Green bell pepper, chopped|
|1||Clove garlic, minced|
|2 tablespoons||Olive oil, divided|
|2 cans||Whole tomatoes (16-ounce Cans), undrained and chopped|
|2 cans||Chopped green chiles (4 1/2 ounce cans), undrained|
|1 cup||Burgundy (or other dry red|
|1 cup||Commercial salsa|
|¼ cup||Chopped fresh cilantro|
|2||Beef bouillon cubes|
|1 tablespoon||Brown sugar|
|3 tablespoons||Lemon juice|
|Hot cooked rice|
|Fresh cilantro sprigs|
Combine the beef, pork, onion, green pepper and garlic. Heat 1 tablespoon of the olive oil in a large Dutch oven and cook half of the mixture over medium-high heat, stirring constantly, until browned.
Remove from the Dutch oven and set aside. Repeat the procedure with the remaining oil and the rest of the meat mixture.
Combine all of the meat mixture with the tomatoes, chiles, Burgundy, salsa, chopped cilantro, bouillon cubes, brown sugar and lemon juice.
Bring the mixture to a boil, then reduce the heat and simmer, covered, until the meat is tender, about 1 hour, stirring occasionally. Serve the chili over hot cooked rice. Garnish with fresh sprigs of cilantro, if desired.
Makes 11 cups.
[Fran Pointer; Kansas City, Missouri] [Ever-Changing Chili; Dana Adkins Campbell] [Southern Living; January 1995] Posted by Fred Peters.
From: Fred Peters Date: 07-28-95 (20:44) (19) (E)Cooking
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