spicy anasazi bean chili
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!
prep time
45 Min
cook time
4 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 cups anasazi beans, soaked overnight.
- 1 pound 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 cup dark brown sugar
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/4 tablespoon red pepper flakes
- 2 cans 14.5 oz cans of low-salt tomato sauce
How To Make spicy anasazi bean chili
-
Step 1Place 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.) -
Step 2Preheat oven to 350*.
-
Step 3Meanwhile, 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Bean Soups
Category:
Chili
Tag:
#Quick & Easy
Keyword:
#beans
Keyword:
#spicy
Keyword:
#chorizo
Keyword:
#habanero
Keyword:
#anasazi
Ingredient:
Beef
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes