From the little exposure I've had to chili contests, I have come to understand that Texans are adamant that they're the only ones who know how to make real chili. And if there is one nugget of wisdom I've gleaned about Texan chili, it's that beans are not allowed. <br /> <br />Well, if you can't beat 'em, why not sass them? Here's my good-natured comeback of a bean-only vegan chili. I found these beautifully whimsical heirloom vaquero beans from Rancho Gordo (don't they look like cows?) and decided to make a meatless chili suitable for cowboys and cowgirls, and safe for cows, too. For those of you unfamiliar with the brilliant products offered by Rancho Gordo, it is a Napa, California company owned by Steve Sando, who is dedicated to preserving heirloom beans from the New World/Latin America. <br /> <br />Vaquero beans, also known as Orca beans, are a playful black and white. Rancho Gordo describes them as a cousin to the Anasazi bean. They’re fun to cook with, because even after cooking and giving off an inky pot liquor, they maintain their dappled markings. If you have trouble obtaining these lovely beans, pinto beans make a fine, though less exciting, substitute. This is a pretty spicy recipe, so feel free to cut down on the chipotle and cayenne if you are afraid of too much heat. I throw in some dark chocolate at the end, which combines really nicely with the smokiness of the chipotles and gives the chili a flavor reminiscent of mole. I serve this cow-friendly chili with vegan cornbread.

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