Pebble Bean Chili
Get ready to warm both body and soul with this hearty and flavorful chili recipe. Tender chunks of beef and pork meld together with creamy beans and aromatic spices, creating a dish that is sure to satisfy your comfort food cravings. Top it off with your favorite fixings like grated cheddar cheese, fresh cilantro, and a dollop of sour cream for a truly comforting meal experience. Ideal for gatherings or cozy nights in, this chili is a crowd-pleaser that will leave everyone coming back for more. Enjoy the rich and savory flavors with each comforting spoonful.
— Constant Cookbook
Ingredients
- 1 cup dried pebble beans, picked over, rinsed, soaked and drained
- 1 bay leaf
- 2 fresh thyme sprigs
- Kosher salt, to taste
- 1 lb. boneless chuck roast, cut into 1-inch cubes
- 2 lb. boneless pork butt, cut into 1-inch cubes
- Freshly ground pepper, to taste
- 1/4 cup canola oil
- 2 large yellow onions, diced
- 2 green bell peppers, diced
- 1 to 2 large jalapeño chilies, cored, seeded and diced
- 3 garlic cloves, finely chopped
- 1/3 cup chili seasoning
- 2 Tbs. ground cumin
- 3 cans (each 14 oz.) diced tomatoes with juices
- 1/2 cup dry red wine
- 1/2 cup beef stock or water, plus more as needed
- Grated cheddar cheese, chopped fresh cilantro, chopped red onion and sour cream for serving
Instructions
- Place the beans in a large pot and add water to cover by 2 inches. Add the bay leaf and thyme sprigs. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Season with salt, then drain the beans. Remove and discard the bay leaf and thyme sprigs. Transfer the beans to a bowl.
- Season the beef and pork with salt and pepper. In a Dutch oven over medium-high heat, warm 2 Tbs. of the oil. Working in batches, add the beef and pork and sear until browned on all sides, 8 to 10 minutes per batch. Transfer to a bowl.
- Reduce the heat to medium and warm the remaining 2 Tbs. oil. Add the yellow onions, bell peppers and jalapeños and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, chili seasoning and cumin and cook, stirring constantly, until fragrant, about 1 minute.
- Return the beef and pork to the pot and add the tomatoes with their juices, the wine and stock. Reduce the heat to medium-low, cover the pot and simmer, stirring occasionally, until the beef and pork are almost tender, about 1 hour. Skim the excess fat off the surface. Add the cooked beans and simmer, uncovered, until the beef and pork are tender and the chili thickens, about 30 minutes, adding more stock as needed. Adjust the seasonings with salt and pepper.
- Ladle the chili into warmed bowls and serve immediately with cheese, cilantro, red onion and sour cream. Serves 6 to 8.
- Williams-Sonoma Kitchen.
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