Black Bean Chili Con Carne with Cilantro Pesto

Name: Black Bean Chili Con Carne with Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef roast; 4 tablespoons olive oil; 1/2 pound ground pork; 4 tablespoons dried red chiles; 2 medium red onion sliced; 2 each carrots peeled; 2 each celery stalks; 1 each sweet red bell peppers cored; 3 each garlic cloves; 1/2 cup red wine dry; 32 ounces tomatoes crushed; 2 cups water; 4 tablespoons molasses; 2 1/2 teaspoons cumin ground; 6 cups black beans cooked

Servings: persons

2 pounds beef roast
4 tablespoons olive oil
1/2 pound ground pork
4 tablespoons dried red chiles
2 medium red onion sliced
2 each carrots peeled
2 each celery stalks
1 each sweet red bell peppers cored
3 each garlic cloves
1/2 cup red wine dry
32 ounces tomatoes crushed
2 cups water
4 tablespoons molasses
2 1/2 teaspoons cumin ground
6 cups black beans cooked

1
Cut carrots, celery and bell peppers into strips about 1 1/2 inches long then julienne.
2
Julliene the cheese or grate with long strokes.
3
Brown and crisp the meat: Slice the beef into very thin 2-inch strips.
4
Heat 3 tablespoons of the oil in a large skillet over medium-high heat, and brown the beef in batches.
5
Brown the ground pork.
6
When all the meat is well browned, drai n off fat and put the meat back into the pan.
7
Continue to brown for another few minutes until the meat is beginning to get crisp.
8
Sprinkle with salt, add the chili powder, and allow it to cook for 1 minute, stirring constantly.
9
Remove the skillet from the heat and set aside until needed.
10
In a large cast iron pot or casserole, heat the remaini ng 1 tablespoon of oil.
11
Saute the onions over medium heat until they begin to w ilt, about 5 minutes.
12
Add the carrots, celery, and red pepper and saute 5 minut es.
13
Add the garlic and cook another minute.
14
Combine: Lower the heat.
15
Scrape the meat into the pot with the onion mixture.
16
Heat the (meat's) skillet again over medium high heat and pour in the wine.
17
Scra pe up the browned bits and reduce wine for a minute or so.
18
Pour into the casser ole with the meat and vegetables.
19
Add the tomatoes, water, molasses, sage, and cumin to the pot.
20
Simmer, covered, for 1 1/2 hours, stirring occasionally.
21
Add the black beans, drained if using canned, and season with salt if needed.
22
Cook another 15 minutes.

1406

kcal

Calories

Fat

109

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds beef roast, 4 tablespoons olive oil, 1/2 pound ground pork, 4 tablespoons dried red chiles, and more.

Yes, Black Bean Chili Con Carne with Cilantro Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!