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 black beans and 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. Serves 10. Bon Appetit April 1992
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|Serving Size: 1 Serving (1595g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 377 (62%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 22.8g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 4.9mg||2 %|
|Sodium 478.5mg||17 %|
|Potassium 1462.6mg||38 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 17.1g||68 %|
|Sugars, other 23.8g|
|Protein 11.2g||16 %|
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Calories per serving: 605
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