Jacob’s Cattle bean chili


chili 057

I bought some beautiful dried beans at the Farmer’s Market this past fall. The variety: Jacob’s Cattle bean. They are big red, white and maroon beans that I plan to try growing myself next year. I cooked them up, with some of my canned garden tomatoes, into a rich chili today.


1.5 cup dried Jacobs Cattle beans (or any other type of dried bean)

1 onion
5 large cloves garlic
1 shallot
1 sweet red chili pepper, fresh
2 large dried chili peppers, crumbled, with seeds
2 tsp cumin
2 tsp crushed coriander seeds
2 tsp dried thyme
Salt to taste
3 Tbs bacon fat and/or olive oil

1 lb beef sirloin tips
1 qt canned tomatoes

Grated cheese (cheddar or Jack)
Chopped green onions

Rinse beans, then soak in water 2 hours. Transfer beans (and soaking water) to a Dutch oven, adding water if necessary to cover with an inch of water. Place covered Dutch oven in 250*F oven (or on low heat on stove top) and simmer 2 hours.

Chop onion, garlic, shallot and pepper. Add to large skillet with dried chilis, spices and fat/oil. Saute a few minutes to brown the onions, then add this mixture to the simmering beans.

Chop beef into 1/2 inch pieces, brown in large skillet, then add to the simmering beans. Add tomatoes then continue to simmer the chili for 2 hours, adding water if needed.

Serve topped with cheese and green onions. Or, make chili burritos by serving with tortillas, rice, sliced avocado, pickled Hatch jalapenos and sour cream.

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