Year of the Bean

Though I can’t actually watch futból americano without wincing anymore, I can’t pass up a chance to participate culinarily in one of our biggest secular holidays. And what that means, of course, is chili.

I’m doing a three-bean chili – three beans I’d already opened by not exhausted, that I think will work very well together: meaty Scarlet Runner beans, smooth and savory Cassoulet beans, and classic Pinto beans.

And on top of that, I’ll be doing two versions – one with meat (ground goat from Painted Goat Farm) and a bit more spice (some dried Hatch chiles from Kalustyan’s), and one savory veggie.

Ingredients

• 250g Rancho Gordo Pinto Beans
• 225g Rancho Gordo Cassoulet Beans
• 200g Rancho Gordo Scarlet Runner Beans
• 450g ground goat meat
• one quart crushed tomatoes
• one pint golden cherry tomatoes, roasted, in olive oil (oil reserved)
• six cloves garlic (minced)
• two onions (chopped small)
• two Hatch chiles, reconstituted (chopped, water saved)
• two Serrano chiles (chopped fine)
• one roasted red pepper, in olive oil (chopped, oil reserved)
• bacon fat
• olive oil
• three bay leaves (optional)
• chili powder (optional)

Procedure: Beans

1. For multi-bean dishes, make each bean separately – this will take more time and is a bit of a pain, but you want to make sure that each is done. Make the beans in the typical manner – soak overnight, cover with 2″ of water, add bay leaf if desired, raise to a boil for 5 minutes, then simmer until done, adding salt at the end)
2. Halve each portion of bean (for meat and veggie)

Procedure: Veggie Chili

1. Heat olive oil – using reserved oil from cherry tomatoes and roasted red pepper if desired – in heavy-bottomed pot on medium heat
2. Add onions, and cook until they begin to brown; add half the garlic, one Serrano chili and roasted red pepper, and cook for a minute or two
3. Add half of the crushed tomatoes, and half of the cherry tomatoes, and a bit of salt (unless you’re using canned tomatoes with salt added); stir until all elements are well combined, and cook until cherry tomatoes begin to fall apart
4. Add beans, and stir to combine; add enough water so that the beans have separation, and cook on medium-low until it’s ready (readiness is up to you!)

Procedure: Meat Chili

1. Heat bacon fat in heavy-bottomed pot on medium heat
2. Add onions, and cook until they begin to brown; add half the garlic, one Serrano chili and Hatch chilis, and cook for a minute or two
3. Add goat meat, salt, and some additional fat (bacon fat or olive oil) sufficient that the meat doesn’t stick to the pan; cook until meat is nicely browned
4. Add half of the crushed tomatoes, and half of the cherry tomatoes, and a bit of salt (unless you’re using canned tomatoes with salt added); stir until all elements are well combined, and add water sufficient that it isn’t sticking to the pan (you can add the Hatch chili water here); cook for 10-15 minutes
5. Add beans, and stir to combine; add enough water so that the beans have separation, and cook on medium-low until it’s ready, tasting for spiciness (add chili powder for additional spice)