Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable oil
1 lg Onion, chopped
2 Cloves garlic, minced
2 1/2 lb Boneless beef chuck roast,
Trimmed and chopped
1 cn Tomato sauce (29 ounces)
2 cn Tomato paste (6-ounce cans)
1 c Marsala wine *
1 c Water
2 Or 3 cans sliced mushrooms
(4-ounce cans), drained
3 To 4 Tbl chili powder
2 ts Seasoned salt
1 ts Freshly ground black pepper
2 cn Black beans (15-ounce cans),
Undrained
Hot cooked rice
Lime rind strips
Fresh cilantro sprigs

* You can substitute 1 cup of Chablis or other dry white wine plus 1
1/2 tablespoons of brandy for the Marsala.

Heat the vegetable oil in a Dutch oven and cook the onion and garlic
over medium-high heat, stirring occasionally, until tender. Add the
beef, tomato sauce, tomato paste, Marsala, water, mushrooms, chili
powder, seasoned salt and black pepper. Bring to a boil, then reduce
the heat and simmer, stirring occasionally, for 1 hour. Add the
beans and cook until thoroughly heated. Serve the chili over hot
cooked rice. Garnish with strips of lime rind and/or sprigs of fresh
cilantro.

Makes 3 quarts.

[Walter C. Lund; Miami, Florida] [Ever-Changing Chili; Dana Adkins
Campbell] [Southern Living; January 1995]

Posted by Fred Peters.
From: Fred Peters Date: 07-28-95 (20:43) (19)
(E)Cooking

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