Full of Beans... Rancho Gordo Heirloom Beans

[Dommy]

Penzeys

Chili 9000 2 tbsp
Cumin 1 tbsp
Ancho Chili Powder 1 tsp
Bay leaf 1

Rancho Gordo

Mexican Oregano 1 tsp

Rancho Gonzalez (Mom’s Garden)

3 whole Chili Piquin (Be careful not to pop!, It meant to infuse flavor! And if you are lucky… you do get one in the bowl and it hits you so good…)

I brown my meat (in this case it was 2lbs of chicken thighs) and then add onion to the fond. I put in the powered spices to bloom them and then add Bianco Fire Roasted Tomatoes and half a can of water. Then add the dried spices, sliced garlic (like 6 cloves) and chopped Jalapeño. I add back the chicken and simmer for an hour. Salt and pepper.

After an hour, add the beans along with some of the liquor and simmer for 30 more minutes. The chili at this point should be thick and lucious. The chef gets a small bowl. The rest is cooled and put in the fridge for the next day to be had with Fritos, cheddar cheese and avocado.

ETA: I just noticed I added some jarred roasted red pepper in this, only because I had some left over from when I made a pasta salad recently. I am also not ANTI green bell pepper on chili. But I much prefer the flavor or defanged Jalapeños instead. But add it if you like it.

[aaqjr]

Pequin are so good! I’ve never had them fresh (jealous) but i make a blender salsa with them, so good

[hungryhungryhippos]

Great recipe I’ll give it a try!

[robert]

You cook the beans for only 30 minutes? What kind?

[aaqjr]

the beans were cooked separate then added with some of the bean liquor (cooking liquid) to the rest of the ingredients…

[TheCookie]

They were pre-cooked.

[Dommy]

Ah! As others have noted, I cooked the beans the night prior. With bay leaf, Mexican oregano, two stalks of celery, one large carrot, half an onion and five smashed cloves of garlic. The beans took about an hour and half to cook after being soaked over night.