Rockwell Bean and Bacon Chili

By Kielian Baird

Serving Size: 10-12

Ingredients:

1. 1 pound of dry rockwell beans 

2. ½ pound bacon, sliced 

3. 2 cups of button mushrooms, thinly sliced  

4. 2 red bell pepper, chopped 

5. 1 red onion, chopped

6. 2 carrots, chopped

7. 2 stalks of celery, chopped 

8. 4 cloves of garlic, minced 

9. 2 tablespoons chili powder

10. 3 teaspoons cumin powder

11. 2 teaspoons smoked paprika 

12. 1 teaspoon dried oregano

13. 2 bay leaves 

14. 2 14 ounce whole cherry tomato tins 

15. 2 cups beef bone broth (or broth of choice) 

16. 1 tablespoon red wine vinegar 

17. ¼ cup  cilantro, chopped 

18. Serve with sour cream, cheddar cheese, tortilla chips, etc.

Instructions:

1. Soak the beans in a bowl of water overnight. Once ready to cook, place the soaked beans in a large pot, cover with water about 2-3 inches. Cook the beans for 1 to 1 ½ hours on the stove top or until the beans are tender. Drain and set aside. 

2. In the large pot, add in the bacon and cook on medium heat until crispy and the fat has rendered. Remove the bacon with a slotted spoon. Add in the mushrooms and leave untouched for 2-3 minutes, once color has developed on one side, remove and set aside with bacon. 

3. If needed, add some oil, and saute the onion, carrot, celery, and red bell pepper until softened. About 8-10 minutes. Add in the garlic and all of the seasonings, cook for 1 minute. Add in the both cans of cherry tomatoes with the juices, broth, drained beans, and bay leaves. Bring to a gentle simmer for 30 minutes, stirring occasionally.  

4. Remove the bay leaf, add in the mushrooms, bacon, and vinegar into the pot. Stir and season with salt and pepper to taste.

5. Serve hot and top with cilantro, and serve with preferred toppings.