Rancho Gordo Chili con Carne Roughly based on Tolbert’s A Bowl of Red, our adaption includes heirloom beans. I would like to serve this to Mr. Tolbert and hope for the best. I wouldn’t dare speak for him but I do believe you’ll like this chili con carne. 
Rancho Gordo Chili con Carne 3 pounds stewing beef, lean ¼ cup rendered beef suet (tallow) or a neutral cooking oil like canola or grapeseed 3 cloves garlic, chopped 1 yellow onion, diced medium fine ½ cup Rancho Gordo 100% Pure New Mexican Chile Powder 1 tablespoon Rancho Gordo Oregano Indio, crushed in your hands 1 tablespoon Rancho Gordo Mexican Oregano, crushed in your hands 1 teaspoon ground cumin 1 tablespoon powdered cayenne pepper (optional) 1 tablespoon Rancho Gordo Sal de Mar (sea salt) 2 tablespoons masa harina 2 cups cooked Rancho Gordo heirloom beans and their broth In a Dutch oven that can hold at least four quarts, cast iron being best, heat the suet or oil and then sear the beef in batches until the outsides are brown. Remove and reserve the meat. To the fat left in the pot, add the garlic and onions and saute until soft, about 10 minutes. Add the chile powder and allow it to toast, stirring constantly, for about 5 minutes. Add the oreganos, cumin and optional cayenne, stirring so the ingredients are toasted but not scorching. Put the reserved meat in the pot and add enough water to cover all the ingredients by about 2 inches. Bring to a boil, lower the heat and then let simmer for 30 minutes. Add salt and test for seasoning. Reduce heat so that the chili is at a gentle simmer for 45 minutes. Occasionally stir gently to mix the ingredients but be gentle with the beef pieces. In a small bowl or Pyrex measuring cup, make a slurry with the masa harina and warm water. Mix well and then add it to the chili. Bring back to a simmer and continue cooking for another 30 minutes. When there are no Texans present, add the cooked beans and broth to the pot and stir gently and simmer on low for about 10 minutes. (Steve’s note: You won’t be sorry.) You can take the pot off the stove and chill the contents. Once chilled, you can degrease it. If you used the suet, it’s probably a good idea. If you didn’t, it’s not necessary, especially if you used lean meat. Serve with cornbread. 
Rancho Gordo Chili con Carne 3 pounds stewing beef, lean ¼ cup rendered beef suet (tallow) or a neutral cooking oil like canola or grapeseed 3 cloves garlic, chopped 1 yellow onion, diced medium fine ½ cup Rancho Gordo 100% Pure New Mexican Chile Powder 1 tablespoon Rancho Gordo Oregano Indio, crushed in your hands 1 tablespoon Rancho Gordo Mexican Oregano, crushed in your hands 1 teaspoon ground cumin 1 tablespoon powdered cayenne pepper (optional) 1 tablespoon Rancho Gordo Sal de Mar (sea salt) 2 tablespoons masa harina 2 cups cooked Rancho Gordo heirloom beans and their broth In a Dutch oven that can hold at least four quarts, cast iron being best, heat the suet or oil and then sear the beef in batches until the outsides are brown. Remove and reserve the meat. To the fat left in the pot, add the garlic and onions and saute until soft, about 10 minutes. Add the chile powder and allow it to toast, stirring constantly, for about 5 minutes. Add the oreganos, cumin and optional cayenne, stirring so the ingredients are toasted but not scorching. Put the reserved meat in the pot and add enough water to cover all the ingredients by about 2 inches. Bring to a boil, lower the heat and then let simmer for 30 minutes. Add salt and test for seasoning. Reduce heat so that the chili is at a gentle simmer for 45 minutes. Occasionally stir gently to mix the ingredients but be gentle with the beef pieces. In a small bowl or Pyrex measuring cup, make a slurry with the masa harina and warm water. Mix well and then add it to the chili. Bring back to a simmer and continue cooking for another 30 minutes. When there are no Texans present, add the cooked beans and broth to the pot and stir gently and simmer on low for about 10 minutes. (Steve’s note: You won’t be sorry.) You can take the pot off the stove and chill the contents. Once chilled, you can degrease it. If you used the suet, it’s probably a good idea. If you didn’t, it’s not necessary, especially if you used lean meat. Serve with cornbread.
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