BOSTON MARATHON CHILI
Source of Recipe
Aunt Saunny
3 tbsp vegetable oil
2 lg onions -- chopped
1 lg green bell pepper -- chopped
3 cl Garlic -- minced
1 lb beef stew meat cubes
2 lb Boneless Pork Butt or Boneless Country-style Ribs
16 oz whole tomatoes -- chopped, liquid included
1/3 cup chili powder
1 lg jalapeno chile pepper -- chopped, up to 2
2 tbsp ground cumin
1/2 cup dry red wine
Grated cheddar cheese
Chopped fresh cilantro
Chopped red onions
Sour cream
Heat oil in large Dutch oven over medium-high heat. Add 2 onions,
bell peppers and garlic and saute until tender, about 14 minutes.
Transfer mixture to plate, using slotted spoon. Add beef and pork to
Dutch oven and cook over medium-high heat until no longer pink,
stirring occasionally, about 10 minutes. Return onion mixture to
Dutch oven. Add tomatoes with liquid, chili powder, jalapenos and
cumin. Season with salt and pepper. Cover Dutch oven and simmer until
beef and pork are almost tender, stirring occasionally, about 1 hour.
Add red wine to chili. Simmer uncovered until beef and pork are
tender and chili thickens, about 30 minutes. Adjust seasoning. Ladle
into bowls. Serve, passing cheese, cilantro, red onions and sour
cream separately.
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