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