Black Bean Chili Con Carne With Cilantro Pesto Recipe

Black Bean Chili Con Carne With Cilantro Pesto Recipe


2 lbs of beef roast (boneless)
4 Tbsps of olive oil
1/2 lb of pork; ground
4 Tbsps of red chilies (mild); ground
2 pcs of red onions (medium); sliced thinly
2 pcs of carrots; peeled
2 pcs of celery stalks
1 pc of re pepper; cored
3 cl of garlic; chopped finely
1/2 c of red wine (dry)
32 ozs of canned crushed tomatoes
2 cups of water
4 Tbsps of molasses
2 Tbsps of sage (fresh); chopped
2.5 tsp of cumin; ground
6 c of black beans (cooked)
Salt to taste


Slice celery, peppers and carrots into 1.5 inch long. Cut vegetables into julienne. Grate cheese in long motions.

Saute meat ’til browned and crispy. Cut meat thinly to strips 2 inches thick. Brown meat in batches with oil on medium-heat into a large-sized skillet.

Cook pork ’til brown. Drain excess fat off and return meat into frying pan. Let it cook ’til beef is crisp. Season using salt and chili.

Cook for about a min; frequently stirring. Turn off heat. Set it aside.

Saute onions on medium-heat for 5-6 minutes. Mix in pepper, carrots and celery for 5-6 minutes. Mix in garlic then cook for one minute.

Reduce flame and transfer meat to onions. Heat meat on medium to high-heat then add in wine. Using a spoon, scrape bits from pan and let it reduce.

Pour to meat then mix tomatoes, cumin, sage, molasses and water into pot. Allow to simmer with cover for 1.5 hours. Mix in beans.

Season chili using salt as needed. Let it cook for 15-20 minutes. Serve with a cilantro-pesto.

You may also garnish chili with sour cream, chopped onion, cheese and chopped avocado. Good for 10 persons.

Black Bean Chili Con Carne With Cilantro Pesto Recipe

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