Name: Boston Marathon Chili
Prep time: 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Green bell peppers; chopped; 1 lb Beef stew meat; cut into; 1 cn Black beans; drained; 2 lb Boneless pork butt or; 3 tb Vegetable oil; 3 Garlic minced; 1 lg Jalapeno chilies; chopped,; Chopped red onions; 1/2 c Dry Red Wine; ; cubes; ; reserved (28-ounce); Fresh Cilantro chopped; ; country-style spareribs,; 1 cn Whole tomatoes; chopped,; 1/3 c Chili powder; Sour cream; 2 lg Onions; chopped; Cheddar Cheese grated; 2 tb Ground cumin

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INGREDIENTS

2 Green bell peppers; chopped
1 lb Beef stew meat; cut into
1 cn Black beans; drained
2 lb Boneless pork butt or
3 tb Vegetable oil
3 Garlic ; minced
1 lg Jalapeno chilies; chopped,
Chopped red onions
1/2 c Dry Red Wine
; cubes
; reserved (28-ounce)
Fresh Cilantro ; chopped
; country-style spareribs,
1 cn Whole tomatoes; chopped,
1/3 c Chili powder
Sour cream
2 lg Onions; chopped
Cheddar Cheese ; grated
2 tb Ground cumin

Servings

INSTRUCTIONS

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

NOTES

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Boston Marathon Chili

2  Green bell peppers; chopped 
1 lb Beef stew meat; cut into 
1 cn Black beans; drained 
2 lb Boneless pork butt or 
3 tb Vegetable oil 
3  Garlic minced
1 lg Jalapeno chilies; chopped, 
  Chopped red onions 
1/2 c Dry Red Wine 
  ; cubes 
  ; reserved (28-ounce) 
  Fresh Cilantro chopped
  ; country-style spareribs, 
1 cn Whole tomatoes; chopped, 
1/3 c Chili powder 
  Sour cream 
2 lg Onions; chopped 
  Cheddar Cheese grated
2 tb Ground cumin

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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Nutrition

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Serving Size: 1 Serving (1595g)
Recipe Makes: 1 servings

Calories: 605
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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