Black Bean Chili Marsala

• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 Tbsp. vegetable oil
• 1 (2 1/2 lb.) rib roast, deboned, trimmed and cubed (OR beef chuck roast)
• 1 (29 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1 c. Marsala wine
• 2 c. water
• 8 - 12 oz. fresh mushrooms
• 3 - 4 Tbsp. chili powder
• 2 tsp. seasoned salt
• 1 tsp. pepper
• 2 (15 oz.) cans black beans, undrained
• Hot cooked rice

1. Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.
2. Add chopped roast and next 8 ingredients.
3. Bring mixture to a boil.
4. Cover, reduce heat, simmer 1 hour, stirring occasionally.
5. Add beans, and cook until thoroughly heated.
6. Serve chili over rice.
7. Yield: 12 cups.

onion, garlic, vegetable oil, rib roast, tomato sauce, tomato paste, marsala wine, water, fresh mushrooms, chili powder, salt, pepper, black beans, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37521 (may not work)