Chili verde

1 servings

Ingredients

QuantityIngredient
¾poundsBeef chuck roast, cut into 1 inch cubes
¾poundsPork loin or shoulder roast, cut into 1-inch cubes
1largeOnion, chopped
1largeGreen bell pepper, chopped
1Clove garlic, minced
2tablespoonsOlive oil, divided
2cansWhole tomatoes (16-ounce Cans), undrained and chopped
2cansChopped green chiles (4 1/2 ounce cans), undrained
1cupBurgundy (or other dry red
Wine)
1cupCommercial salsa
¼cupChopped fresh cilantro
2Beef bouillon cubes
1tablespoonBrown sugar
3tablespoonsLemon juice
Hot cooked rice
Fresh cilantro sprigs

Directions

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