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Chile Pasilla Negro Country Ribs + Pinto Bean Chili


1/2 pound of dry Pinto Beans, rinsed

5 cups Broth, your choice

1-2 whole Dried Chile Pasilla Negro

2 teaspoons Mexican Oregano

1-1 1/2 pounds Country Ribs

1 15oz can Crushed Tomatoes

2 Tablespoons Olive Oil

1 Onion, chopped

5 mild Peppers, chopped - 4 bell peppers of any sort, 4 roasted and skinned Ancho peppers, or any combination you'd like

4 cloves Garlic, minced or chopped

1 lb Ground Meat - beef, pork, turkey, chicken, whatever you prefer

2 Tablespoon Cumin

1/2 teaspoon White Pepper

1 Tablespoon Smoked Paprika - or if you'd like to add more heat, New Mexico Red Chile, Chipotle or other dried ground chile powder

1 teaspoon Kosher Sea Salt


  • Add pinto beans, whole Pasilla Negro chiles, Country Ribs, Oregano and 4 cups broth to the Instapot. Pressure cook on high for 90 minutes.

  • Allow natural pressure release for 20 minutes.

  • Remove country ribs and chop or shred. Put back into the pot with the beans.

  • Take pressure cooked chiles, remove stems and place into a blender with remaining 1 cup of broth. Pulse in blender until it is a smooth runny paste, add back to the pot of beans.

  • Add olive oil to a large Dutch oven and sauté onions, peppers and garlic over medium low heat until tender, about 20 minutes.

  • Add spices to tender peppers (cumin, white pepper, paprika and salt) and sauté an additional two minutes.

  • Stir in beans mixture and all juices from the cooked beans.

  • Simmer chili at least 10 minutes to allow flavors to blend.

  • Season with additional salt and pepper to taste.

Makes 6-10 servings, depending on serving size.


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