2 large yellow or sweet onions, diced
1 T minced garlic
2 large carrots, cubed
1 cup dry pinquito beans
1 cup dry yellow-eye steuben heirloom beans (also rancho gordo but they aren’t selling them online! if you’re in SF try Rainbow’s bulk section)
3 lbs ground beef, turkey, chicken, or pork (I used mostly beef/pork, but a little ground chicken too)
1 green bell pepper
1 red bell pepper
4 T chili powder
1 T cumin (ground)
2 T paprika
1 T dry oregano
1 T chili flakes
16 oz tomatoes chopped or stewed/pureed (I use POMI)
2 C beef broth or veal stock
1/4 C cider vinegar
Cheddar cheese, grated
Red onion, diced
Serve with macaroniÂ OR bread
Beans: Soak the beans overnight in plenty of water. Do not soak more than 9 hours or they will probably burst. They may be mixed for soaking. Try to pre-cook ahead, but if not, start cooking the drained, rinsed, soaked beans in fresh water in a seperate pan as you begin making the chili. Cover and be sure they are cooking at at least a simmer, but not a boil. You want them tender before you add them to the chili at the end. They like to be cooked about an inch of water over the beans; just drain off the extra water if they’re cooked through.
Chili: In a soup pot or dutch oven, heat a couple tablespoons of olive oil or butter. When hot, add diced onions. Cook until almost translucent, at medium heat. Add the garlic & carrots, cooking another 2-3 minutes. Add the meat, and let it cook through.
While meat is cooking, dice your peppers and gather your other ingredients.
When meat is cooked, add all of the spices. Cook 2-3 minutes. Add the tomatoes, beef stock, and vinegar. You may wish to reserve additional beef stock in case you prefer looser chili. Prepare your garnishes. Add the drained, cooked beans to the chili and you may serve in 10 minutes (simmering) or any amount of time after. The longer it sits, the better; I like to put the lid back on the pan and let it cool down very slowly, so that the flavors meld.
Serve with cheddar and red onion on top.