Boston Marathon Chili
Bon Appetit
April 1992
Bon Appetit - One Year Subscription
3 tablespoons vegetable oil
2 large onions, chopped
2 green bell peppers, chopped
3 garlic cloves, minced
1 pound beef stew meat,
cut into 1-inch cubes
2 pounds boneless pork butt or boneless
country-style
spareribs cut into
1-inch cubes
A 28-ounce can whole tomatoes,
chopped, liquid reserved
1/3 cup chili powder
1 to 2 large jalapeño chilies, chopped
2 tablespoons ground cumin
A 16-ounce can black beans, drained
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 onions,
bell peppers and garlic and sauté 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 occasion-
ally, about 10 minutes. Return onion mixture to
Dutch oven. Add the tomatoes
with liquid, chili powder, jalapeños 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 black beans and red wine to chili. Simmer uncovered until beef
and
pork are tender and chili thickens, about 30 minutes. Adjust the seasoning.
Ladle into
bowls. Serve, passing cheese, cilantro, red
onions, and sour
cream separately.
Serves 10.
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