Black Bean Chili Con Carne with Cilantro Pesto

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

Instructions

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.