How To make Black Bean Chili Con Carne with Cilantro Pesto
2 pounds boneless beef roast
4 tablespoons olive oil
1/2 pound ground pork
Salt
to taste 4 tablespoons ground mild red chilies
(ancho or New Mexico) :
or chili powder to taste 2 medium red onions :
thinly sliced
2 carrots peeled
2 celery stalks
1 red bell pepper :
cored
3 garlic cloves minced
1/2 cup dry red wine
32 ounces canned tomatoes :
crushed
2 cups water
4 tablespoons molasses
2 tablespoons chopped fresh sage
2 1/2 teaspoons ground cumin
6 cups cooked black beans
Salt to taste *Garnishes: Sour cream Cilantro Pesto :
one recipe Chopped onion cheddar cheese and/or monterey jack cheese avocado :
chopped
Cut carrots, celery and bell peppers into strips about 1-1/2 inches long then j ulienne. Julliene the cheese or grate with long strokes.
Brown and crisp the meat: Slice the beef into very thin 2-inch strips. Heat 3 tablespoons of the oil in a large skillet over medium-high heat, and brown the beef in batches. Brown the ground pork. When all the meat is well browned, drai n off fat and put the meat back into the pan. Continue to brown for another few minutes until the meat is beginning to get crisp. Sprinkle with salt, add the chili powder, and allow it to cook for 1 minute, stirring constantly. Remove t he skillet from the heat and set aside until needed.
Brown some vegetables: In a large cast iron pot or casserole, heat the remaini ng 1 tablespoon of oil. Saute the onions over medium heat until they begin to w ilt, about 5 minutes. Add the carrots, celery, and red pepper and saute 5 minut es. Add the garlic and cook another minute.
Combine: Lower the heat. Scrape the meat into the pot with the onion mixture. H eat the (meat's) skillet again over medium high heat and pour in the wine. Scra pe up the browned bits and reduce wine for a minute or so. Pour into the casser ole with the meat and vegetables.
Add the tomatoes, water, molasses, sage, and cumin to the pot. Simmer, covered, for 1-1/2 hours, stirring occasionally. Add the black beans, drained if using canned, and season with salt if needed. Cook another 15 minutes.
Serve: Put a dollop of Cilantro Pesto on each serving, and service the garnishe s on the side.
1996 Kelly McCune. One Bowl: One-Dish Meals from Around the World. Chronicle B ooks, San Francisco. This recipe was found on MC-Recipe List Service "COLLECTI ON (3) Chili Recipes plus Pesto," 15 Oct 1996. [patH]
How To make Black Bean Chili Con Carne with Cilantro Pesto's Videos
Vegan Black Bean Chili - Cooking With CrueltyFreeQTs
Instant Pot Turkey Chili- Everyday Food with Sarah Carey
Sarah Carey shows us that browning the ground turkey and aromatics on the Saute setting of the Instant Pot before simmering is essential for depth of flavor in this one-hour chili.
Get the recipe:
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Cilantro Chili-Lime Cashew Pesto | Dinner Recipes | Allrecipes.com
A pesto with a little kick using a favorite snack -- Chili-Lime Cashews! This pesto is great on pasta and with shrimp or fish. Brush on meat, chicken, or fish before grilling! It’s a unique twist of a classic favorite. Versatile as a dip with chips or bread, and for a main course! Get the recipe for Cilantro Chili-Lime Cashew Pesto:
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Instagram
Pinterest
Cozy Black Bean Soup Recipe | Jacques Pépin Cooking at Home | KQED
Jacques Pépin shares a simple and delicious black bean soup recipe. This recipe freezes well so it's a great meal prep option. Jacques suggests blending a portion to give it a creamy consistency and shares some garnish options, including cilantro, hardboiled egg, and even his wife's favorite - sliced bananas.
What you'll need:
1 lb dry black beans, 2 qt. water, 1 qt. chicken stock, 1/2 cup rice, 1/2 tsp cumin 1/2 chili pepper, salt. cilantro, 2 cups salsa, 6 cloves garlic, 1 leek, 2 cups onions, garnish.
Jacques Pépin Cooking At Home: Black Bean Soup
Subscribe to watch a new Jacques Pépin video every week:
#jacquespepin #soup #blackbeansoup #recipes #comfortfood
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Red Quinoa & Black Bean Chili
Callicoon Kitchen achieves chili perfection with its Red Quinoa & Black Bean Chili. Black lager plus roasted tomatoes and garlic give this awesome chili added body, texture and intense flavor taking this fall classic to new heights.
DELICIOUS CHILI RECIPE - Pork and Lentils Chili
Follow this recipe for the most tasty PORK & LENTILS CHILI. #chili #mexicanfood
Ingredients:
4 cups of chicken stock
1 pound of ground pork
4-5 strips of bacon
1 cup of lentil
1 can of black beans
1 yellow onion
4 cloves of garlic
1 large or two medium tomatoes
2 dried chilies Guajillo
1 dried chili Ancho
1 dried chili Chipotle
2 bay leaves
1 handful of fresh cilantro (more for serving)
1 1/2 teaspoons of ground cumin
1-2 teaspoon of smoked paprika
1 teaspoon of chili powder
1 1/2 teaspoons of dried oregano
salt and fresh ground black pepper to taste
Lime
Topings:
Mexican Sour cream (with a squeeze of lime juice)
Shredded Mexican Cheese blend
Chicharrones (pork rind chips)