Black Bean Chili Marsalachili 3.00 tablespoon vegetable oil 1.00 large onion, chopped 2.00 cloves garlic, minced 2.50 lb boneless beef chuck roast, 1.00 trimmed and chopped 1.00 can tomato sauce (29 ounces) 2.00 can tomato paste (6-ounce cans) 1.00 cup marsala wine * 1.00 cup water 2.00 or 3 cans 3.00 to 4 tbl 2.00 teaspoon seasoned salt 1.00 teaspoon freshly ground black pepper 2.00 can black beans (15-ounce cans), 1.00 undrained 1.00 hot cooked rice 1.00 lime rind strips 1.00 fresh cilantro sprigs 1.00 sliced mushrooms (4-ounce 1.00 cans), drained 1.00 chili powder * You can substitute 1 cup of Chablis or other dry white wine plus 1 1/2 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. |
