Hearty, smoky, and full of bold flavors — this classic Chili con Carne is made with Rancho Gordo beans and a rich blend of spices, slow-simmered to perfection. Follow the recipe below and bring this dish to life at home.
Ingredients
1 pack Rancho Gordo Pinto beans or Black beans (soaked overnight, drained)
200 g White Onions (finely chopped)
40 g Garlic (minced)
1 kg Ground Beef (70:30, popcorn grind)
500 g Ground Pork (70:30, popcorn grind)
90 g Taco Seasoning
15 g Paprika
1 pc (4 g) Cinnamon Stick
100 g Chipotle in Adobo Sauce
60 g olive oil
140 g Tomato Paste
25 g Rock Salt (adjust to taste)
Directions
Step 1. Cook the Beans
Rinse soaked beans and remove any bad ones.
Place in a pot, cover with water (about 3 inches above bean level).
Bring to a boil, then reduce to a simmer. Add half the onions, half the garlic, and the cinnamon stick.
Cook for 2–3 hours or until beans are tender. Remove cinnamon stick. Set aside with some cooking liquid.
Step 2. Build the Chili Base
In a large heavy pot, heat olive oil.
Add remaining onions and garlic; sauté until softened and fragrant.
Add ground beef and pork; cook until well browned.
Stir in taco seasoning and paprika, cooking for 1–2 minutes to bloom spices.
Add tomato paste and chipotle in adobo; cook until paste darkens and the mixture becomes rich and aromatic.
Step 3. Combine
Add cooked beans with some of their liquid into the meat mixture.
Season with rock salt.
Simmer gently for 30–45 minutes, stirring occasionally, until flavors fully develop and the chili thickens.
Step 4. Taste & Serve
Adjust seasoning (salt, chipotle, or a touch of bean liquid for texture).
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