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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Black Bean Chili #15


beans, beef, pork, chili, tex-mex

3 tablespoon vegetable oil
2 large onions; chopped
2 green peppers; chopped
4 cloves garlic; minced
1 lb beef stew meat; cut into 1-inch cubes
2 lb boneless pork butt
1 28-oz can whole tomatoes; reserve liquid
1/4 to 1/3 cup chili powder
1 to 2 jalapeno chili peppers; chopped (remove seeds)
2 tablespoon ground cumin
1 dash cayenne pepper
1 ; salt (optional)
1 freshly ground black pepper
2 cup black beans; cooked
1/2 cup dry red wine
1 cheddar cheese; grated
1 fresh cilantro; chopped
1 red onions; chopped
1 sour cream

Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell peppers, and garlic and saute until tender, about 14 minutes. Transfer mixture to a bowl using a slotted spoon. Add beef and pork to pan and cook over medium-high heat until meat is no longer pink, stirring occasionally, approximately 8 minutes or so. Return onion mixture to pan. Now add tomatoes with the reserved liquid, chili powder, chili peppers, cumin, and cayenne pepper. Season with salt (optional) and pepper. Cover the pan and simmer until beef and pork are just about tender (stir the pan every once in a while), about 1 hour. Add black beans and the wine to chili. Simmer uncovered until meat is tender and the chili begins to thicken. This will probably take about 25 minutes. When chili is finished, ladle into bowls. Serve with cheese, cilantro, red onions and sour cream in separate little bowls. Judi's notes: I usually add about 1/4 cup water or beef broth once or twice during the cooking process if it appears too dry. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com