Recipe: Rowan Family Black Bean Chili
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 Rancho Gordo Midnight Black or Ayocote Negro beans, soaked about 4-6 hours
- 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 teaspoon 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, then simmer.
- In a large stock pot, sauté the onions in olive oil until lightly golden. Add in the bell peppers and jalapenos, and cook for about three minutes.
- Begin adding in the ground beef and pork, and cook until the meats lose their red color, stirring often.
- On medium heat, add in the tomatoes, chile powder, ground cumin, oregano, salt and sugar, stirring well to incorporate. Once the beans have become tender, add them into the chili base, along with its juice, and simmer for about 1 1/2 hours. Taste, and adjust seasoning.
Serve with chopped onions, salsa, shredded cheese, sour cream and tortilla chips.