Boston Marathon Chili Food

BOSTON MARATHON CHILI RECIPE - (5/5)

Boston Marathon Chili Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 19

Ingredients

TOPPINGS:
3 tablespoons vegetable oil
2 large onions chopped
2 green bell peppers chopped
3 garlic cloves minced
1 pound beef stew meat cut 1" cubes
2 pounds boneless pork butt cut 1" cubes (or boneless country-style spareribs)
1 can whole tomatoes - (28 oz) chopped, and liquid reserved
1/3 cup chili powder
1 large jalapeño chile - (to 2) chopped
2 tablespoons ground cumin
Salt to taste
Freshly-ground black pepper to taste
1 can black beans - (16 oz) drained
1/2 cup dry red wine
Grated cheddar cheese
Chopped fresh cilantro
Chopped red onions
Sour cream

Steps:

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, 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 seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red onions and sour cream separately. This recipe yields 10 servings.

BOSTON MARATHON CHILI

Boston Marathon Chili image

Provided by Ellen

Categories Soup/Stew Bean Beef Onion Pepper Pork Tomato Super Bowl Kid-Friendly Bon Appétit Massachusetts Small Plates

Yield Serves 10

Number Of Ingredients 16

Ingredients

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
1 28-ounce can whole tomatoes, chopped, liquid reserved
1/3 cup chili powder
1 to 2 large jalapeño chilies, chopped
2 tablespoons ground cumin
1 16-ounce can black beans, drained
1/2 cup dry red wine
Grated cheddar cheese
Chopped fresh cilantro
Chopped red onions
Sour cream

Steps:

Heat oil in large Dutch oven over medium-high heat. Add 2 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 occasionally, about 10 minutes. Return onion mixture to Dutch oven. Add 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 seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red onions and sour cream separately.

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