Frijoles Charros – “The Ultimate Super Bowl Chili Bowl”

Bold, smoky cowboy beans loaded with bacon, chorizo, and sausage, simmered until rich and comforting, then finished with lime and fresh cilantro.

Serves: 8–10 people

What You’ll Need:

2 lb dried pinto beans, soaked overnight (or 4 cans, 15 oz each, pinto beans, drained and rinsed)

8 oz bacon, diced

8 oz fresh chorizo, casings removed

12 oz franks or andouille sausage, sliced

1 large yellow onion, finely chopped

6 cloves garlic, minced

1–2 fresh jalapeños, cut into coins

1 packed cup fresh cilantro, chopped (for soup and garnish)

2 tbsp mushroom seasoning

1½ tbsp tomato Knorr seasoning

2 tsp ground cumin

1½ tsp black pepper

1½ tsp kosher salt, plus more to taste

6–7 cups water or light stock

1 cup crushed pork rinds

Juice of 2 limes

How to make it

Start with a large, heavy-bottomed pot and place it over medium heat. Add the bacon and cook slowly, allowing the fat to render and the bacon to lightly crisp.

Add the chorizo, breaking it apart as it cooks. Continue cooking until browned. Add the sausage and let it cook until the edges pick up a little color.

Stir in the onion. Cook until softened and glossy, scraping the bottom of the pot to lift all the flavorful bits. Add the garlic and cook just until fragrant.

Sprinkle in the chopped cilantro, mushroom seasoning, tomato seasoning, cumin, black pepper, and salt. Stir well and let the spices cook briefly to deepen their flavor.

Add the soaked beans and pour in enough water or stock to cover them by about an inch. Bring everything to a boil, then reduce to a gentle simmer.

Cover partially and cook:

Dried beans: 2½–3 hours, stirring occasionally, until tender and creamy

Canned beans: 45–60 minutes, just until the flavors come together

Once the beans are fully cooked, stir in the crushed pork rinds. They will melt slightly and thicken the broth, giving the beans a rich, silky texture.

Finish with lime juice and fresh cilantro. Taste and adjust seasoning as needed. If the beans are thicker than you like, add a little hot water or stock.

Let the pot rest for about 15 minutes before serving. Like most good bean dishes, it gets even better as it sits.

Serving Ideas:

Serve with warm tortillas or rice, or enjoy straight from the bowl as a hearty meal on its own.