Black bean chili marsala
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | large | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 2½ | pounds | Boneless beef chuck roast, |
| Trimmed and chopped | ||
| 1 | can | Tomato sauce (29 ounces) |
| 2 | cans | Tomato paste (6-ounce cans) |
| 1 | cup | Marsala wine * |
| 1 | cup | Water |
| 2 | Or 3 cans sliced mushrooms | |
| (4-ounce cans), drained | ||
| 3 | To 4 Tbl chili powder | |
| 2 | teaspoons | Seasoned salt |
| 1 | teaspoon | Freshly ground black pepper |
| 2 | cans | Black beans (15-ounce cans), |
| Undrained | ||
| Hot cooked rice | ||
| Lime rind strips | ||
| Fresh cilantro sprigs | ||
Directions
* You can substitute 1 cup of Chablis or other dry white wine plus 1½ tablespoons of brandy for the Marsala.
Heat the vegetable oil in a Dutch oven and cook the onion and garlic over medium-high heat, stirring occasionally, until tender. Add the beef, tomato sauce, tomato paste, Marsala, water, mushrooms, chili powder, seasoned salt and black pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 1 hour. Add the beans and cook until thoroughly heated. Serve the chili over hot cooked rice. Garnish with strips of lime rind and/or sprigs of fresh cilantro.
Makes 3 quarts.
[Walter C. Lund; Miami, Florida] [Ever-Changing Chili; Dana Adkins Campbell] [Southern Living; January 1995] Posted by Fred Peters.
From: Fred Peters Date: 07-28-95 (20:43) (19) (E)Cooking