Appaloosa Bean Chili


  • 2 ounces bacon fat
  • 1 cup yellow onion peeled and diced
  • 2 tbsp garlic cloves peeled and minced
  • 2 tbsp shallots peeled and minced
  • 1 tbsp cumin ground
  • 1 tbsp coriander ground
  • 1 tbsp chili powder ground
  • 2 cups Llano Seco Appaloosa beans soaked in water overnight
  • 1 bottle beer Shiner Bock would a great choice
  • 2 cups chicken stock
  • 1 Llano Seco smoked ham hock or mini ham
  • 1 tbsp ancho chile purée
  • 1 tbsp serrano pepper (stem seeds and membrane removed, brunoise)
  • 1/4 cup cilantro leaves (washed and dried chopped)
  • 1/4 cup scallions chopped thin
  • 1 tbsp lime juice freshly squeezed


  1. In a medium hot stock pot, add bacon fat and sauté onions, garlic and shallots until caramelized.
  2. Add cumin, coriander and chili powder to onions and continue to cook until spices begin to toast.
  3. Add appaloosa beans.
  4. Deglaze with beer and reduce by 2/3.
  5. Add chicken stock, ham hock and ancho purée. Bring to a boil, then reduce to a simmer.
  6. Continue cooking for about 1 hour or until beans are tender.
  7. Garnish with serrano peppers, chopped cilantro and scallions.
  8. Finish with fresh lime juice.
  9. Remove ham hock (save for the chef).