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Boston Marathon Chili



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Boston Marathon Chili

Bon Appetit April 1992

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

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

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