Southwestern chili con carne from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 149) by Steve Sando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute domingo rojo beans, Good Mother Stallard beans, or other hearty heirloom beans for vaquero beans. Recipe calls for cooked beans.

  • jennsutherland on February 20, 2026

    Use less liquid than called for if you want this to be more chili/dense. Flavor is outstanding

  • tarae1204 on January 21, 2025

    This was great! I used some RG Vaqueros which I accidentally overcooked in my instant pot (50 minutes high pressure is too long for these). I also just bought pre-cut stew meat. Used Modelo for the beer as called for. Added a LOT less chili powder - my kids would not have eaten it if I'd added a quarter cup. So, I changed this recipe quite a bit, but the combination of these particular beans, chunks of beef, light beer, and spices to my own taste was very good. Surprised me as I always make chilis with ground meat, and I might now prefer chunks.

  • PinchOfSalt on December 30, 2024

    Made this with Rancho Gordo domingo rojo beans, substituted another dark beer. A real keeper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.