Place 1 tbsp of the oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add green pepper, onion, and garlic and cook for 6 minutes or until onion begins to turn golden. Add chili powder and cumin and cook for 1 minute more. Add tomatoes and their liquid, kidney and black beans, steak sauce, water, and salt. Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes. Remove from heat, gently stir in remaining oil, and let stand, uncovered, for 10 minutes. Reheat over low heat. Top with cilantro leaves, sour cream, and red onion.
Wine Pairing(s)
Inglenook Cabernet Sauvignon
Chateau Haut-Milon Pauillac
Fetzer 'Barrel Select' Cabernet Sauvignon
Spellbound Cabernet Sauvignon
Il Cuore Cabernet Sauvignon
Chateau Trois Moulins Haut-Medoc Cru Bourgeois
Jean-Philippe Janoueix Chateau la Confession
BV 'Clone 4' Cabernet Sauvignon
D'Arenberg 'High Trellis' Cabernet Sauvignon
Chateau Malmaison Baronne Nadine de Rothschild
Calories From Fat 56 Total Fat 6 Carbohydrates 5 Calories 74
Dietary Fiber 1 Calcium 24 Iron 1 Sodium 196 Vitamin A 606
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