Steve Sando

Rancho Gordo

This recipe makes enough for a crowd; it can be cut in half.

Ingredients:

One package Rancho Gordo Black Valentine beans, soaked about 4- 6 hours. (You can substitute Anasazi or regular turtle

beans)

2 medium onions, diced

2 red bell peppers, preferably roasted and skinned, cut into medium dice

4 jalapeo 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 Tbs. chile powder, mild, hot or a combination

1 tsp. ground cumin

1 tsp. oregano

2 tsp. salt

2 tsp. sugar

Olive oil

Directions:

Bring the beans to a boil, then simmer. In a large stock pot,saut 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, chili powder, ground cumin, 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, of course, Rancho Gordo tortilla chips.