Chuck Wagon Chili

Ever since I purchased a large amount of beans from Rancho Gordo I have been searching for excuses to use them. What better way to put my Scarlet Runner beans to good use than in a hearty beef and pork chili?

Rancho Gordo's Scarlet Runner heirloom beans. Majestic!

Before I left for work Friday morning I placed 1/2 lb of these beans in cold water to soak while I was away. I had to do something after work on Friday and I wouldn't be home in time to cook dinner before John and I had to leave for our concert in Ann Arbor. Thus, it was time for John Cooks! I gave him instructions to begin cooking the beans as soon as he got home from work so they would be tender enough to add to the chili when I got home. Things turned out beautifully.

• 2 tsp canola oil
• 1/2 lb ground lean beef
• 1/2 lb ground lean pork
• 1 red bell pepper, seeded and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 14-oz can fire-roasted crushed tomatoes
• 1/4 cup water
• 2 tsp seeded and minced jalapeno peppers (optional)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp dried oregano
• 1 15.5-oz can red kidney beans, rinsed and drained
• reduced-fat shredded cheddar cheese
• 3 scallions, thinly sliced
• fat-free sour cream

Heat the oil in a large nonstick skillet or soup pot over medium heat. Add the beef and pork; cook, breaking up with a wooden spoon, until no longer pink, 6 minutes. Add the bell pepper, onion, and garlic; cook, stirring, until soft, 5 minutes. Stir in the tomatoes, water, jalapenos (if using), chili powder, cumin, salt, and oregano; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, 30 minutes. Stir in the beans and cook until heated through, 5 minutes. Serve with the cheese, scallions, and sour cream.

I had this with a Stone Brewing Company IPA.