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
- Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.
- Add chopped roast and next 8 ingredients.
- Bring mixture to a boil.
- Cover, reduce heat, simmer 1 hour, stirring occasionally.
- Add beans, and cook until thoroughly heated.
- Serve chili over rice.
- 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)