Spicy Anasazi Bean Chili

Leigh Culver

By
@TraegerMomma

I give 100% credit to Mary Jane's Farm magazine, Aug-Sept 2013 edition. This recipe is very easy and these beans, are so good! They have a light sweet taste to them. For my husband to not say "let's add this or that nex time" really says alot about this recipe. He really loved it. Enjoy!


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Rating:

Comments:

Serves:

8

Prep:

45 Min

Cook:

4 Hr

Method:

Stove Top

Ingredients

2 c
anasazi beans, soaked overnight.
1 lb
ground chorizo
1
yellow onion, peeled and diced
6
garlic cloves, minced
2
red bell peppers, seeded and diced
2
habanero peppers, seeded and diced
1/4 c
dark brown sugar
2 tsp
salt
2 tsp
chili powder
1 tsp
cumin
1/2 tsp
cayenne pepper
1/4 Tbsp
red pepper flakes
2 can(s)
14.5 oz cans of low-salt tomato sauce

Directions Step-By-Step

1
Place pre-soaked beans in a 5 quart Dutch oven. Cover beans with water 2" above bean, bring to a boil, reduce heat and simmer for 1.5 hours. Drain water from beans and replace with 2 cups of fresh water. (I did NOT drain and replace the water. I kept what I had in the oven.)
2
Preheat oven to 350*.
3
Meanwhile, brown chorizo in a skillet and add to the beans. Add remaining ingredients to the beans and mix well.

Cover Dutch oven and bake for 2 1/4 hours or until beans are tender.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy