Black Bean Chili Con Carne with Cilantro Pesto

4 tablespoons olive oil

1/2 pound ground pork

Salt -- to taste 4 tablespoons ground mild red chilies

(ancho or New Mexico) -- or chili powder -- to taste 2 medium red onions -- thinly sliced

2 carrots -- peeled

2 celery stalks

1 red bell pepper -- cored

3 garlic cloves -- minced

1/2 cup dry red wine

32 ounces canned tomatoes -- crushed

2 cups water

4 tablespoons molasses

2 tablespoons chopped fresh sage

2 1/2 teaspoons ground cumin

6 cups cooked black beans

Salt -- to taste *Garnishes: Sour cream Cilantro Pesto -- one recipe Chopped onion cheddar cheese -- and/or monterey jack cheese avocado -- chopped

Cut carrots, celery and bell peppers into strips about 1-1/2 inches long then j ulienne. Julliene the cheese or grate with long strokes.

2-inch strips. Heat

3 tablespoons of the oil in a large skillet over medium-high heat, and brown the beef in batches. Brown the ground pork. When all the meat is well browned, drai n off fat and put the meat back into the pan. Continue to brown for another few minutes until the meat is beginning to get crisp. Sprinkle with salt, add the chili powder, and allow it to cook for 1 minute, stirring constantly. Remove t he skillet from the heat and set aside until needed.

1 tablespoon of oil. Saute the onions over medium heat until they begin to w ilt, about 5 minutes. Add the carrots, celery, and red pepper and saute

5 minut es. Add the garlic and cook another minute.

Combine: Lower the heat. Scrape the meat into the pot with the onion mixture. H eat the (meat's) skillet again over medium high heat and pour in the wine. Scra pe up the browned bits and reduce wine for a minute or so. Pour into the casser ole with the meat and vegetables.

1-1/2 hours, stirring occasionally. Add the black beans, drained if using canned, and season with salt if needed. Cook another

15 minutes.

Serve: Put a dollop of Cilantro Pesto on each serving, and service the garnishe s on the side.