3 tb Vegetable oil
1 lg Onion, chopped
2 Cloves garlic, minced
2 1/2 lb Boneless beef chuck roast, trimmed and chopped
1 cn Tomato sauce (29 ounces)
2 cn Tomato paste (6-ounce cans)
1 c Marsala wine *
1 c Water
2 Or 3 cans sliced mushrooms (4-ounce cans), drained
3 To 4 Tbl chili powder
2 ts Seasoned salt
1 ts Freshly ground black pepper
2 cn Black beans (15-ounce cans), undrained
Hot cooked rice
Lime rind strips
Fresh cilantro sprigs
* You can substitute 1 cup of Chablis or other dry white wine plus 1 1/2 tablespoons of brandy for the Marsala.
Heat the vegetable oil in a Dutch oven and cook the onion and garlic over medium-high heat, stirring occasionally, until tender. Add the beef, tomato sauce, tomato paste, Marsala, water, mushrooms, chili powder, seasoned salt and black pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 1 hour. Add the beans and cook until thoroughly heated. Serve the chili over hot cooked rice. Garnish with strips of lime rind and/or sprigs of fresh cilantro.
Makes 3 quarts.