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Rowan Family Black Bean Chili

Rancho Gordo Cooking Main Dishes Recipe for Rowan Family Black Bean Chili made with our Dried Heirloom Midnight Black or Ayocote Negro Beans

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.

This recipe makes enough for a crowd; it can easily be cut in half.
  1. 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.
  2. 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.
  3. Begin adding in the ground beef and pork, and cook until the meats lose their red color, stirring often.
  4. Over medium heat, add in the tomatoes, chile powder, cumin, oregano, salt, and sugar, stirring well to incorporate.
  5. 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.
  6. Serve with chopped onions, salsa, shredded cheese, sour cream and tortilla chips.


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