Heirloom Bean Chili

Emily Woody


1 lb Rosso di Lucca beans, soaked overnight (Kidney beans would also work).

1.5 lbs ground beef

250 grams onion

30 grams garlic

1 tbsp salt

2 tsp chipotle powder

1 tsp cumin

1/2 tsp coriander

1 tsp garlic powder

1/2 tsp cayenne

2 tbsp worcestershire 

1200 grams canned tomatoes

1 tbsp tomato paste

1 cup beef stock

Makes 6 servings



Soak the beans with 1 tsp salt overnight. Drain and rinse the beans, then cook with fresh water and a pinch of salt on the stovetop until fork tender or in the Instant Pot for 30 minutes.

Heat a soup pot until hot, then add 2 tbsp tallow or olive oil to the pot.

Once oil is hot, add your diced onions. Cover with a lid, cook for a few minutes, then add 1/2 tablespoon of the salt.

Cook the onions a few minutes more, then add your diced garlic.

Once the onions are soft and translucent, add the ground beef using your hands to break it into small pieces and dropping them into the pot. Cook, stirring often to break up the beef.

Add all of the spices and the rest of the salt to the pot.

Once the beef is cooked, add the canned tomatoes, tomato paste, and broth.

Bring the chili to a boil, then add the cooked and drained beans.

Bring the chili to a boil, then reduce to a simmer and cook for 15 minutes.

Enjoy with a side of cornbread!