The Results and the Recipes: The Rancho Gordo Virtual Chili Cookoff

These are exciting times for bean and chili fans!
After quite a few office debates and pots of chili, we are happy to announce the winners of our Rancho Gordo Virtual Chili Cookoff.

We developed an elaborate point system and came to some great conclusions. You folks know how to cook!
What follows are the winners, the runners up and a few ties. These are their unedited recipes so you’ll not the styles are all over the map but chili love comes through loud and clear.

Thanks to all who sent in entries and made us very happy and full.

Category: CHILI CON CARNE

Winner: NoCo* Special Chili by Mark Richard Brown
*Northern Colorado

Makes approximately 8 servings

3/4 lb dried Rancho Gordo Vaquero beans
1 1/2 tbs bacon fat
1/2 white onion, sliced thin
1 lb stew beef
4-5 dried Cascabel chili peppers (we got them from Rancho Gordo)
1 tsp salt
2 tbs No-Co rub mix (see below)
1 large can diced or whole tomatoes, with juice
Cover the beans by 2 inches with water and soak overnight in crock pot. (Rancho Gordo Vaquero beans from Rancho Gordo were excellent.)
Sauté the onion and beef in the bacon fat for a few minutes in a heavy pan, medium hot, until the onion softens and the beef browns some.
Remove chile stems, split each pepper in two, remove most but not all seeds, toast for a few minutes on the stove, in a dry pan, turning. After toasting, crush them in a mortar/pestle or spice grinder or food processor. You want very small flakes.
Combine onions, beef and any rendered fat, pepper flakes, salt and rub mix in slow cooker with beans and bean soaking water, cook covered on medium temperature for 5 or 6 hours, stir occasionally, until beans are cooked to taste.
Add tomatoes and juice. Continue cooking in slow cooker for 30 minutes to 1 hour, until tomatoes are well heated and flavors blend. Add more salt, to taste. Shouldn’t require much.
Eat and enjoy! You can garnish with cheese, fresh cilantro or sour cream, as you prefer, but the flavor is so good you don’t need any extras.
No-Co Rub Mix
Note: This is an excellent rub for grilling flank steaks. It gives a really rich flavor to the chili.

6 tbs coffee grounds
4 tbs coarse ground black pepper
3 tbs kosher salt
1 tsp cayenne pepper
4 tbs paprika
2 tbs ancho chili (powder or flakes)
1 tsp cocoa powder
1 tsp oregano (we use dried Rancho Gordo Mexican Oregano from Rancho Gordo)
Mix the spices together to make a rub. I think this amount of rub will do for 2-3 flank steaks plus 1-2 batches of chili. It keeps well in a closed jar or sealed plastic bag.

Runner Up: Momma Jan’s Crockpot Chili by Jan Lea

1 LB cooked Rancho Gordo Ayocote Morado Beans (with pot liquor)
2 LBS browned Ground Beef (97% lean)
Vegetable oil
1/2 small sweet onion, chopped
1 tsp dehydrated roasted garlic powder
1 1/2 Tbsp Rancho Gordo New Mexican Red Chile Powder
1 Tbsp Rancho Gordo Mexican Oregano (crushed in palm or ground in mortar)
1 1/2 tsp ground cumin
1/4 round of Rancho Gordo Stoneground Mexican Chocolate (broken up)
Two 14-oz cans good quality diced tomatoes
Rancho Gordo Sal De Mar Sea Salt to taste
Fresh ground black pepper
Rancho Gordo Felicidad Chipotle Sauce (to taste)
Crumbled Cotija Cheese (garnish)
Corn Tortillas on the side
Place rinsed beans (sometimes I soak/sometimes I forget) in Crockpot* and cover with water. Cook on “H” until beans are done. Add room temp water if needed to keep beans covered.
Heat a little vegetable oil in a 10-inch seasoned iron skillet and sauté the onion until translucent. Add the ground beef and brown. Add the garlic powder, chile powder, oregano, cumin, salt and pepper. Let this combo “get acquainted” for a few minutes on the low heat.
Add the Ground Beef mixture to the Crockpot of cooked beans/pot liquor. Add the tomatoes. Once this warms up, add the chocolate. Turn heat to “L” and let ingredients “marry” … 30-45 minutes if time allows. Taste and correct seasoning if needed.
Serve with Rancho Gordo Felicidad Sauce, crumbled cheese and corn tortilla. I like to pair with a NEGRA MODELO or PACIFICO BEER.
*I use my mom’s Crockpot from 1970+ -Important to know because “H” is MEDIUM on a gas stovetop. When using gas and I’m in a hurry, I use a heavy pot with a tight lid and the “Boil first then simmer” method for my beans…if I haven’t soaked.


Category: VEGETARIAN

Winner: Vegetarian Ajo-Comino Chili by Komal Shah

1 lb Rancho Gordo Mayocoba beans
1/4 onion
4 cloves garlic, peeled
2 tablespoons olive oil, divided
3 ancho chile pods
1 clove
12 peppercorns
1 teaspoon cumin
1 tablespoon tomato paste
Prepare the beans in the Rancho Gordo manner: boil hard, uncovered, with 1/4 onion, 1 peeled clove of garlic and 1 tablespoon olive oil for 10 minutes. Turn down to a simmer and cover. When slightly softened, add 1 tablespoon salt. Simmer till done.Separate the beans from the broth, onion and garlic.
Wipe the ancho chile pods. Cover with water and simmer 5 minutes. Turn off the heat and allow to hydrate another 5-10 minutes.
Take the chiles out of the water. Save the chile-water to use later in the recipe if you like more heat. Pull the stems off the chile. For less heat, take out the seeds and ribs as well. Blend the chiles in a small container with a small amount of fresh water, or chile-water, till smooth.
Grind clove, peppercorns and cumin in a spice grinder or coffee grinder till fine. Separately, crush the 3 remaining garlic cloves.
Heat 1 tablespoon olive oil. Add crushed garlic and saute till starting to turn golden. Add the spice mixture. In 10-30 seconds, when the spice mixture sizzles but before it burns, add blended chiles and tomato paste. Add 1/2 to 1 cup more fresh water or chile-water to make a good amount of sauce for the beans. Let come to a simmer. Stir in the beans and taste for salt, adding more if needed. Simmer together at least 15 minutes and serve.

Runner Up: Chili Verde Sin Carne by Scott Anderson

1 pound dried Rancho Gordo Alubia Blanca or Rancho Gordo Flageolet beans, picked and rinsed
4 cubanelle peppers, halved with stems and seeds removed
4 poblano peppers, halved with stems and seeds removed
2 jalapeno peppers, halved with stems and seeds removed
3 dried New Mexico chiles
4 garlic cloves, peeled
1 large onion, finely chopped
0.5 cups shelled walnuts, roughly chopped
1 pound tomatillos, husks removed
1 cup loosely packed cilantro leaves and small stems, chopped (plus more for topping)
3 cups loosely packed kale leaves, stems removed, cut into ribbons
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon oregano
3 cups vegetable broth
Scallions, finely sliced (optional)
Limes, cut into wedges (optional)
Greek yogurt (optional)

Position the racks in your oven so that the upper rack is directly beneath the upper broiler while the lower rack can hold your chili pot in roughly the middle of the oven. Preheat the oven to 350º F.
Place dry beans in a second pot and cover with at least 4 inches of water. Salt heavily and stir. Bring to a full boil, then remove the pot from the heat, cover it, and let it rest for at least an hour.
Turn broiler on high. Place cubanelle, poblano, and jalapeno peppers skin up on one baking sheet and tomatillos on another high-rimmed baking sheet directly under broiler. Continue to cook until pepper skins blacken in spots, the peppers soften, and the tomatillos blacken and release their liquid. Remove from oven, let cool slightly, and chop roughly. Return oven to 350º F.
Place garlic cloves, dried New Mexico chiles, and walnuts in a pan over a stove on high. Cook, tossing frequently, until the garlic and walnuts brown, the peppers puff, and all become fragrant. Remove from heat and let cool slightly. Remove stems and seeds from chiles, chop, and set aside.
Place walnuts and garlic in the bowl of a blender or food processor with 1 cup of vegetable broth. Blend them into a fine paste. Add cubanelle, jalapeno, and poblano peppers, tomatillos (with their juices), and 0.5 cups of cilantro and pulse until roughly pureed.
Heat olive oil in your chili pot over medium-high heat. Add onion and sautee until it softens and becomes translucent. Add coriander, cumin, oregano, and the chopped dried New Mexico chiles and cook for 3-4 minutes, until fragrant.
Add pureed garlic, peppers, tomatillos, and walnuts from the blender or food processor into chili pot along with 2 cups of vegetable broth. Stir to incorporate.
Add 2 cups of the pot liquor from the soaking beans into the chili pot. Drain the rest and add the beans to the chili pot as well.
Add kale into chili pot one handful at a time, stirring to incorporate.
Cover the chili pot and place it on the lower rack of the oven. Cook 3-4 hours until the flavors incorporate and the beans have softened. Stir occasionally. Add vegetable broth or remove lid and allow to cook off to reach desired consistency.
Remove from the oven and stir in remaining fresh cilantro. Top individual bowls with some Greek yogurt, fresh cilantro, and sliced scallions to taste, plus a squeeze of fresh lime juice.
Note that this recipe assumes that you don’t have access to traditional fresh Hatch chile peppers, and uses an alternate blend of peppers suggested by J. Kenji Lopez-Alt over at Serious Eats. If you have access to them, you can substitute in 12 fresh Hatch chile peppers for the cubanelle, jalapeno, and poblano peppers. Prepare them in the same fashion.


Category: CHICKEN OR TURKEY CHILI

Winner 1 (tie): Tulja’s Turkey Chili by Shripad Tuljapurkar

Serves 2

8 oz ground turkey (half a standard package)
3 Tbsp olive oil
1/2 Medium onion, diced
1 Tbsp diced garlic
2 Thai chiles, finely diced (leave out some seeds if you can)
1/4 tsp ground fennel
1/4 tsp Rancho Gordo Mexican Chile Powder
1/4 tsp Basil, dried
1/4 tsp Rancho Gordo Mexican oregano
3 small (or 2 medium) tomatoes (not cherry but larger), diced
1 Tbsp tomato paste
Half a bunch Fresh Coriander (about 3/4 C), finely diced (like an Italian battuto)
1/2 C chicken stock (home-made or low fat)
1/2 C water
Salt
1 (generous) cup Rancho Gordo Ayocote Morado beans, cooked
In a heavy pot, add 1 T oil, turn heat to high, brown turkey, taking care to stir and break up lumps. Turkey turns a light brown. Drain turkey in a sieve, set aside. Discard any liquid in pot.
Turn heat to very low. Add 2 T oil, then onions. Cook 2 minutes, stir, add garlic and stir, cook another 2 minutes, stirring once or twice. Add diced Thai chiles, stir, cook 2 minutes.
Turn up heat to medium. Mix dry spices and add, stir to distribute spices, cook for 1 minute, stir again. Turn up heat to medium high, add tomatoes, stir, cook 3 minutes, stir. Add tomato paste, stir, cook 2 minutes.
Add turkey, stir and distribute, breaking up any lumps. Cook 1 minute, stirring.
Turn down heat to medium low. Add stock and scrape up any brown bits, cook 2 minutes, stirring occasionally.
Add fresh coriander, stir to mix. Add water, cook 3 minutes, stirring occasionally.
Add beans, stir, simmer 2 minutes. Add salt to taste, simmer 3-4 minutes. Finis.

Winner 2 (tie): Green Chicken Chili by Alan Boehmer

6 medium chicken thighs, boned, skinned and cut into bite sized pieces
Salt & Pepper
Bacon fat or other oil for frying
6-8 tomatillos, washed & quartered
1 medium onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 yellow or red bell pepper, coarsely chopped
1 green Anaheim or Poblano chile, coarsely chopped
4 medium Jalapeño peppers (or mixture of yellow, Jalapeño, & Serrano), finely chopped
1/4 cup cilantro, chopped fine
2 Tbs ground cumin
Additional ground black pepper
2 cans rich chicken stock
Several green onions (white and green parts), coarsely chopped
2 cups cooked Rancho Gordo Cassoulet or other large white beans
2 cups cooked Ranch Gordo Hominy
2 Tbs Masa flour (Harina) mixed with 2 Tbs water, or 2 Tbs softened butter mixed with 2 Tbs flour
In a deep cast iron skillet, fry the chicken in the bacon fat until lightly browned, about 9 min, adding a little salt and a lot of pepper. Remove and reserve. While chicken is frying, prepare the vegetables.
Add additional oil if needed to the skillet and sauté the vegetables until they soften, about 10 min.
Add the spices and continue sautéeing for another 2 -3 min.
Then add the stock and scrape up all browned bits from the bottom of the pan.
Bring to a boil and reduce heat to simmer. Continue cooking, uncovered, for about 20-30 min, or until sauce is richly flavored and tomatillos begin to fall apart.
Add chicken back to the pot, along with the green onions, beans and hominy. Continue simmering for 5 minutes.
Thicken to taste with the masa flour mixture. Serve with flour or corn tortillas.

Runner Up: Margie’s Organic Turkey Bean Chili by Margie Runquist

1 TBS oil for sautéing onion
1 large onion
4 cloves garlic
1 lb organic ground Turkey
1/2 lb Rancho Gordo Midnight Black Bean
1/2 lb Rancho Gordo Domingo Rojo
3 cups fresh/frozen whole garden tomatoes
3 cups fresh/frozen garden sweet corn
2 TBS organic tomato paste
1 TBS organic ground cumin
3 TBS Rancho Gordo New Mexican chili powder
1 TBS Mother in Law’s Gochugaru Korean Chile Flakes
Salt and pepper to taste
Organic Monterey Jack cheese, grated for serving
Chopped red onion for garnish
Rancho Gordo’s Rio Fuego very hot sauce (if you want more heat)
When I saw the Organic Ground Turkey at the supermarket, I knew I had to make a Turkey Bean chili. My husband and I have been eating more beans since we discovered Rancho Gordo heirloom beans at the Ferry building in San Francisco and I had a nice selection in my pantry to choose from. I started by soaking 1/2 lb each of the Rancho Gordo Midnight Black Beans and 1/2 lb Rancho Gordo Domingo Rojo Beans for about an hour. Then I cooked them until they were done without any seasoning because I had planned to use a lot of seasoning in the chili.
While the beans cooked, I sautéed 1 good size onion until tender then added the ground turkey. I added a little salt and some twists of ground pepper and cooked until the Turkey was cooked through. At this point, I added the garlic and all the seasonings along with the tomato paste. I sautéed this until the spices were fragrant. I read Steve’s blog about not using tomatoes in chili but I grow beautiful tomatoes and have a freezer full of my organic heirloom tomatoes and wanted to add one bag (3 cups) of my whole chopped tomatoes. I added the tomatoes and the cooked beans. I let this cook for about an hour to incorporate the flavors.
I also grow corn and had corn in my freezer. I added 3 cups of sweet corn and added salt to taste. I was making this in the evening and wasn’t planning to serve it until the next day, so my husband suggested I put it in the crock pot on low and let it cook overnight. I was a little worried about over cooking it but it made the chili amazing (though I don’t think it’s necessary if you are eating it the same day). There were times the smell woke me up in the night.
I served the chili the next night, garnished with grated cheese and red onions. My husband thought it could be spicier, so when I heated it up I added a couple tablespoons of the Rancho Gordo Very Hot Sauce and it gave it a perfect heat!


Category: CALIFORNIO CHILI

Winner: Santa Maria Chili Californio by Terri Sutherlin

1 pkg Rancho Gordo Santa Maria Pinquito beans
1 pkg thick cut bacon
2 lbs ground sirloin
1 yellow onion chopped
2 shots gold tequila
2 tbls salt
1 tbls coarse ground pepper
4 tbls Rancho Gordo New Mexican red chili powder
2 large jalapenos
1 small can Herdez hot salsa
Boil Rancho Gordo Santa Maria beans in a pot of water for 20 min, remove from burner and let sit for 3 hours, then strain beans.
Cut bacon into 1” strips and fry until crispy. Drain off most but not all the fat. With a slotted spoon remove bacon onto a dish.
Add the ground sirloin and cook until browned. Drain off all the fat you can without putting in a strainer, add onion and garlic cook for additional 15 minutes.
Put the beans, bacon, ground sirloin with the onions and garlic and all the remaining ingredients into a slow cooker. Cook on high for 4 hours – delicious!!

Runner Up: Rojo Californio Vegan Chili by Monique Kundahl

2 1/2 cups cooked Rancho Gordo Ayocote Morado beans
2 1/2 cups cooked Rancho Gordo Santa Maria Pinquitos beans
1 lg yellow onion, diced
4 garlic cloves, minced
Olive oil
2 cups New Mexico Green Chiles roasted, peeled, diced*
1 tablespoon Rancho Gordo Mexican Oregano
1 teaspoon cumin, toasted and ground
4 cups Soyrizo
1 can (28 oz.) crushed plum tomatoes
2 cups Trader Joe’s Organic Sweet Corn (frozen bag)
4 tbs. Rancho Gordo New Mexican Red chile powder
Salt (to taste–may not need if Soyrizo is salty)
Toppings (optional):

3 jalapenos, diced
1 red onion, diced
Chopped cilantro
*New Mexican green chiles are essential to the recipe but are hard to locate in California. We get ours at the Green Chile Kitchen, which sells large bags of Bueno green chiles (hot or mild) grown by the Baca Family in New Mexico.

Saute onion & garlic in oil over medium heat till translucent.
Add green chiles and cook for 2 minutes.
Add oregano & cumin.
Add soyrizo and cook for 2 minutes. Stir to avoid sticking.
Add tomatoes and sauce to the pot and cook 2 minutes and stir to avoid sticking.
Add beans and corn and stir.
Add red chile powder and salt (optional).
Simmer for at least 20 minutes, stirring occasionally. Serve hot with toppings.


Category: CREATIVE CHILI

Winner: Lakota (Bison-Succotash) Chili by Bob Nieland

The recipe uses traditional Native American meat and vegetables mixed with southwestern spices. Adding water and baking soda to the bison before cooking keeps the meat soft and minimizes the amount of fat cooked off.

Chili should be prepared 1-2 days ahead. Cool, cover and refrigerate; reheat over medium heat or in a crock pot, stirring often.

Makes 10+ servings

5 oz. each of Rancho Gordo Santa Maria Pinquito and Rancho Gordo Midnight Black beans, soaked and hydrated in water (reserve liquid for chili)
2 1/2 lbs. lean ground bison
2 tablespoons water
2 teaspoons salt
1 teaspoon baking soda
One 4-oz. can chipotle chili pepper in Adobo sauce
2 tablespoons Rancho Gordo Chili Powder
2 tablespoons ground cumin
2 tablespoons Rancho Gordo Dried Oregano
1 tablespoon garlic powder
2 teaspoons pepper
1 tablespoon olive oil
1 onion, medium chop
4 minced garlic cloves
2 cups diced butternut squash
1 each of red, yellow and green peppers (diced)
One 8-oz. can of yellow or white corn
2 cans (56 oz. total) diced tomatoes, drained
1/2 cup chopped cilantro
1 cup chopped spinach
2 tablespoons corn starch, mixed with water
Optional: 1 cup each of sour cream, chopped onions, grated cheese
Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss bison in mixing bowl with 2 tablespoons water, 2 teaspoons salt, and 1 teaspoon baking soda until thoroughly combined. Set aside for 20 minutes.
Add chipotle chili peppers, chili powder, cumin, oregano, garlic powder and pepper to food processor and process until finely ground, about 2 minutes. Transfer mixture to bowl and combine with meat.
Add 1 tablespoon of olive oil to the pot over medium heat. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add squash and cook, stirring, about 5 minutes. Transfer bison to pot and cook 12-14 minutes. Add the beans, 1 cup of reserved bean liquid, tomatoes, corn, cilantro and spinach. Bring to a boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
Add corn starch, mixed with remaining bean liquid (or water), to chili. If chili liquid is too thick, stir in chicken stock or water to thin.
Chill overnight and reheat the day of serving. Serve with bowls of sour cream, onions and cheese.

Runner Up (tie): Deb’s Mediterranean Chili by Deborah Caywood

Servings: 4-6

3 tablespoons olive oil
1 red onion, diced
2 cloves garlic, minced
1 tablespoon Ancho Chile powder
½ tablespoon Guajillo Chile Powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ tablespoon Mediterranean oregano
1 pound ground grass fed beef
4 cups beef broth
1 tablespoon sumac
1½ cup crushed Italian tomatoes
1 tablespoon harissa paste (or more to taste)
1½ cups cooked Rancho Gordo Garbanzo Beans
2 cups cooked Rancho Gordo Royal Corona Beans
Kosher salt and fresh ground pepper
Serving Suggestions: French Feta cheese (or feta), diced fresh tomatoes, chopped parsley, and sliced radishes.
Heat the olive oil in a Dutch oven over medium heat. Add the red onions and sauté until softened and translucent, about 8-10 minutes. Add the garlic, Ancho chile powder, Guajillo chile powder, cumin, coriander, and oregano. Sauté the spices for 2-3 minutes. Add the ground beef and break apart. Add the beef broth, sumac, crushed tomatoes, and harissa paste. Bring to a boil and reduce the heat to a simmer. Simmer uncovered for an hour, stirring occasionally. Taste the chili and add kosher salt and fresh ground pepper if needed. If you like a spicier chili, add more harissa to taste.
Add the garbanzo beans and royal corona beans and stir gently. Continue simmering uncovered for 20-30 minutes, stirring occasionally. Taste and add more salt, fresh ground pepper or harissa paste if needed.
Serve with crumbled feta cheese, fresh chopped tomatoes, diced red onions, parsley, and sliced radishes on the side.

Runner Up (tie): Creative Chili by Linda Blaine

Disclaimer: I’m not a precise cook. I rarely measure anything unless I’m making something like a cake. I encourage you to do the same with this recipe. Make it you own. You can start with less than you think and add more to get it to the delicious concoction that will be yours.

1 pound Rancho Gordo Yellow Indian Woman beans
5 lbs pork shoulder
1 large carrot, shredded
1 large yellow onion, 1/2 finely minced, 1/2 somewhat coarsely chopped. (The shredded carrot and mince onion will pretty much disintegrate but will add flavor and body to the finished chili.
Garlic, lots of garlic. OK, 3 large cloves if you’re timid, finely chopped.
1/2 cup sweet vermouth or port. You don’t have to use this but it does add some complexity and a touch of sweetness that balances nicely with the heat of the peppers.
One 28-oz can of peeled tomatoes or if you’re lucky enough to have access fresh plum tomatoes peel and chop 6-8. If using canned chop the tomatoes coarsely. Save the juices.
Great handfuls of cilantro, well, maybe a half cup.
Water or part water and part chicken stock.
Olive oil
Arrowroot or cornstarch.
Herbs and spices: These are suggestions. You may like more or less. Forget exact measurements, this is chili not a soufflé.

2 or more Tbs Rancho Gordo Mexican Oregano
1 Tbsp cumin
1-2 Tbsp ground ancho chili pepper
Cayenne and Jalapeño pepper to taste. I’m a complete wuss so I use very little of both but you can pour it on ’til it catches fire. If you have access to fresh chilis by all means use those.
Salt and black pepper.
Garnish: One red onion, chopped and a cheese of your choice. I have used everything from whole milk mozzarella (Italian version) to gruyere (French version). I’m not a cheddar fan but if you are try that. The only thing you have to be sure of is that you use a cheese that melts well. Okay, let’s cook………..
The night before, dump your beans into a pot large enough to hold them with a couple of inches of water to cover. Let soak over night.
The next morning strain the beans and place in a large heavy pot. Add water or part water and part chicken stock to cover plus an inch. Set over heat and bring to just below the boil. Reduce the heat and partially cover.
In a sauté pan pour in about a Tbsp olive oil. Add the shredded carrot, finely diced onion and garlic. Grind a bit of pepper over the veggies, add a medium pinch of salt and sauté until slightly soft and fragrant. Add to the beans in the pot.
Rub the dry oregano between your palms to release the oils and add to the pot. Add the cumin and peppers. Give it a stir and replace the lid.
In about an hour check the beans. They should be about half done. Add the chopped onion and tomatoes along with the tomato juices and vermouth and cilantro. (Save a bit of the cilantro to add at the last minute. It looks pretty and tastes nice and fresh)
At this point taste the broth and correct it if necessary. It will need more salt if nothing else. You can add that now. If it’s not hot enough for you add more jalapeño or cayenne.
Cut the pork shoulder into approximately 1 inch cubes. Salt and pepper the meat and brown in batches in more olive oil. Don’t go crazy removing all the fat, leave some for flavor. You’re going to skim off the fat before you serve it.
Add the pork to the beans. Cover again and cook until the beans are done and the meat is tender, another 1-2 hours. Skim off the fat or do what I do, lay a paper towel over the surface. It will soak up the fat.
Mix 2 Tbs of arrowroot or cornstarch with enough water to make a thickish mixture. Once the chili has cooled a bit add this mixture. Bring the chili back to a boil stirring constantly. If not thick enough add more arrowroot or cornstarch, it too thick add a bit of water.
Serve with the chopped onions and cheese.

2 Comments on The Results and the Recipes: The Rancho Gordo Virtual Chili Cookoff

  1. These look great! Hardest thing is going to be to decide which to try first. Will there be an e-book?

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