I have a husband who loves to cook.
LOVES to cook.
And (thankfully) he’s pretty darn good at it.
You’d think, considering all the photos I take, I could find ONE photo of the Cowboy cooking …
I’ll have to work harder at that, I guess.
Anyway, I’m thankful that he likes to cook.
Especially on cold days when we come home from a day of horseback riding, ballet, violin lessons and a playdate at the park to find something as delicious as his Black Boar Truffle Beef Chili simmering on the stove.
And then I feel even luckier because he’s willing to share the recipe with all of you … so I’m not the only one who gets the goodness.
So this is the chili our Cowboy makes … simple and delicious and perfectly cozy.
Cowboy-style Beef Chili
- 2 cups pinto beans – soak overnight
- 2 TBL bacon grease
- 2 TBL Olive Oil
- 2 medium onions
- 2 passilla peppers
- 2 lbs organic grass fed ground beef
- 1 28 oz can organic whole tomatoes
- 2 large cloves garlic
- 1 TBL Black Boar Truffle powder (not salt … powder …)
- ¼ cup chili powder – we ground our own from dried red chilis
- 1 TBL lime sea salt (affiliate link)
The night before, soak your pinto beans in water in a non-reactive stainless steel, glass or enamel container.
The next morning …
Rinse pinto beans in a fine mesh strainer until the water runs clear, put into a 4-quart pot, cover with twice the amount of water, add a teaspoon of salt and 2 tablespoons bacon grease to pot and bring to a boil. Boil for a few minutes then turn down and simmer until the beans are soft; most likely 2 or 3 hours. This can be done the day before or morning of the day you are making the chili.
When you are ready to start the chili put 2 table spoons olive oil in a large pot and turn on medium heat.
Chop onions and passilla peppers and add to the olive oil, cook until the onions are translucent.
Chop garlic, add to onions and peppers. Add ground beef and brown.
Tear tomatoes into small pieces and add to the mixture along with all the juice. Stir into mixture then add:
Lime sea salt or just plain sea salt.
Mix thoroughly and add the cooked pinto beans and the bean water. Simmer for an hour.
Serve with fresh avocado and grated cheese. We like to add jalapenos to the toppings.
NOTE: We use the Classic Black Truffle Powder from Black Boar Truffle. If you use truffle oil, you may need to adjust the amount as the powder has a more intense truffle flavor than the oil. And each brand has it’s own distinct “essence.” The link to BBT is not an affiliate link. We just love their organic truffles and have had the opportunity to be a tester for their products for a few months.