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November 2014

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Black Bean Chili Con Carne with Cilantro Pesto Recipe

Black Bean Chili Con Carne with Cilantro Pesto recipe and other pork tenderloin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Black Bean Chili Con Carne with Cilantro Pesto recipe  PDF



2 pounds boneless beef roast
4 tablespoons olive oil
1/2 pound ground pork
Salt to taste 4 tablespoons ground mild red chilies
(ancho or New Me ico) or chili powder to taste 2 medium red onions thinly sliced
2 carrots peeled
2 celery stalks
1 red bell pepper cored
3 garlic cloves minced
1/2 cup dry red wine
32 ounces canned tomatoes crushed
2 cups water
4 tablespoons molasses
2 tablespoons chopped fresh sage
2 1/2 teaspoons ground cumin
6 cups cooked black beans
Salt to taste Garnishes: Sour cream Cilantro Pesto one recipe Chopped onion cheddar cheese and/or monterey jack cheese avocado chopped
Cut carrots, celery and bell peppers into strips about 1 1/2 inches long then j ulienne. Julliene the cheese or grate with long strokes.
Brown and crisp the meat: Slice the beef into very thin 2 inch strips. Heat 3 tablespoons of the oil in a large skillet over medium high heat, and brown the beef in batches. Brown the ground pork. When all the meat is well browned, drai n off fat and put the meat back into the pan. Continue to brown for another few minutes until the meat is beginning to get crisp. Sprinkle with salt, add the chili powder, and allow it to cook for 1 minute, stirring constantly. Remove t he skillet from the heat and set aside until needed.
Brown some vegetables: In a large cast iron pot or casserole, heat the remaini ng 1 tablespoon of oil. Saute the onions over medium heat until they begin to w ilt, about 5 minutes. Add the carrots, celery, and red pepper and saute 5 minut es. Add the garlic and cook another minute.
Combine: Lower the heat. Scrape the meat into the pot with the onion mi ture. H eat the (meat's) skillet again over medium high heat and pour in the wine. Scra pe up the browned bits and reduce wine for a minute or so. Pour into the casser ole with the meat and vegetables.
Add the tomatoes, water, molasses, sage, and cumin to the pot. Simmer, covered, for 1 1/2 hours, stirring occasionally. Add the black beans, drained if using canned, and season with salt if needed. Cook another 15 minutes.
Serve: Put a dollop of Cilantro Pesto on each serving, and service the garnishe s on the side.
1996 Kelly McCune. One Bowl: One Dish Meals from Around the World. Chronicle B ooks, San Francisco. This recipe was found on MC Recipe List Service COLLECTI ON (3) Chili Recipes plus Pesto, 15 Oct 1996. patH

Black Bean Chili Con Carne with Cilantro Pesto recipe and other pork tenderloin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
482 people have voted
Last Reviewed on 2014-11-23



Sunday, Nov 23 2014 Download & Print Black Bean Chili Con Carne with Cilantro Pesto recipe  PDF   Pork Tenderloin recipes RSS   Thumsb up

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3 ea Dried pineapple rings 1/4 c Dates, pitted 1/4 c Dried apricots 1/2 c Dried peaches 3/4 c Water 1 tb Lemon juice Put all the dried fruit in a bowl. Cover with lemon juice and amp stir to mi . Let stand for one hour. Then transfer the fruit and amp its liquid to a blender. Blend at medium speed until thick and amp creamy, about 2 minutes. Pour into small custard cups. Refrigerate until ready to serve. If sotring for longer than 24 hours, cover tightly and amp keep in the refrigerator for 5 to 7 days. ...

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