Spicy Anasazi Bean Chili

★★★★★ 1 Review
TraegerMomma avatar
By Leigh Culver
from Dallas, TX

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!

serves 8
prep time 45 Min
cook time 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
    14.5 oz cans of low-salt tomato sauce
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How To Make

  • 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.
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