Are you ready to experience chili like never before? Forget bland, watery chili; this recipe uses the incredible beans from Rancho Gordo to create a depth of flavor that will leave you wanting more. It's a hearty, healthy, and incredibly delicious meal perfect for a chilly evening or a cozy weekend gathering. This easy recipe is perfect for both beginner cooks and seasoned chefs looking for a new twist on a classic. Let's dive in and discover the magic of Rancho Gordo chili!
Ingredients:
- 1 cup Rancho Gordo heirloom beans (such as Christmas Lima or Scarlet Runner – your choice!), soaked overnight
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth (or vegetable broth for a vegetarian version)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound ground beef (or 1 package of your favorite vegetarian crumbles)
- 2 tablespoons olive oil
- Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro
Instructions:
Getting Started:
- Rinse the soaked beans thoroughly and place them in a large pot. Cover with fresh water by about 2 inches and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until tender. Check frequently and add water if necessary to prevent burning. Rancho Gordo beans cook up beautifully, so don't be surprised at their vibrant color!
Building the Flavor:
- While the beans are simmering, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. Stir frequently to prevent burning.
- Add the garlic and cook for another minute until fragrant.
- Stir in the ground beef (or vegetarian crumbles) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Combining and Simmering:
- Stir in the crushed tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper. Bring the mixture to a simmer.
- Gently stir in the cooked beans. Reduce heat to low, cover, and simmer for at least 30 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors will meld.
Serving Suggestions:
- Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, or chopped cilantro. This hearty chili is perfect served with crusty bread or cornbread.
Tips for the Best Rancho Gordo Chili:
- Bean Selection: Experiment with different Rancho Gordo bean varieties for unique flavor profiles. Each bean brings its own special texture and taste to the chili.
- Spice Level: Adjust the amount of cayenne pepper to your preference. Start with less and add more as needed.
- Make it Ahead: This chili tastes even better the next day! Make a big batch and enjoy leftovers throughout the week.
Nutritional Information (per serving, approximate, based on beef version):
- Calories: Approximately 400-500
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 40-50g
This Rancho Gordo chili recipe is a delicious and satisfying meal that's perfect for any occasion. Enjoy the amazing flavor and texture of these high-quality beans in this simple yet deeply flavorful dish. It's a true testament to the power of quality ingredients in homemade cooking!