You probably know Peter Rowan as a great "roots" musician and member of the Rowan Brothers. You probably know he's played with all the greats from Bill Monroe to Jerry Garcia. I know him as the husband of my old high school chum Candy!
In the Rowan household, eating is a family affair but I get the sense that Mrs. Rowan rules the kitchen. What follows is her version of chili, made with Rancho Gordo's Midnight Black beans.
Peter's beautiful album is a collaboration with Tony Rice actually makes your food taste better when played at top volume! Visit the Peter Rowan site for more information.
- 1 lb dried Rancho Gordo Midnight Black, Ayocote Negro, or Santanero Negro Delgado beans, picked over and rinsed
- 2 medium onions, diced
- Olive oil
- 2 red bell peppers, preferably roasted and skinned, cut into medium dice
- 4 jalapeño peppers, seeds and membranes removed, cut into fine dice
- 1 pound ground beef
- 1 pound ground pork
- 2 1/2 pounds roma tomatoes, cut in half (skins can be removed by a quick blanch in boiling water)
- 2 tablespoons Rancho Gordo New Mexican Red Chile Powder
- 1 teaspoon ground cumin
- 1 teaspoon Rancho Gordo Mexican Oregano
- 2 teaspoons salt
- 2 teaspoons sugar
- Place the beans in a pot and add water to cover by about 2 inches. Bring the beans to a boil; boil for 10 to 15 minutes, then reduce to a simmer.
- In a large stock pot over medium-low heat, sauté the onions in olive oil until lightly golden. Add the bell peppers and jalapenos, and cook for about 3 minutes.
- Begin adding in the ground beef and pork, and cook until the meats lose their red color, stirring often.
- Over medium heat, add in the tomatoes, chile powder, cumin, oregano, salt, and sugar, stirring well to incorporate.
- Once the beans are tender, transfer them along with their cooking liquid to the pot with the chili base. Simmer for about 1 1/2 hours. Taste and adjust seasoning.
- Serve with chopped onions, salsa, shredded cheese, sour cream and tortilla chips.