spicy anasazi bean chili
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
45 Min
cook time
4 Hr
method
Stove Top
Ingredients For spicy anasazi bean chili
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2 canasazi beans, soaked overnight.
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1 lbground chorizo
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1yellow onion, peeled and diced
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6garlic cloves, minced
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2red bell peppers, seeded and diced
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2habanero peppers, seeded and diced
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1/4 cdark brown sugar
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2 tspsalt
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2 tspchili powder
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1 tspcumin
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1/2 tspcayenne pepper
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1/4 Tbspred pepper flakes
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2 can14.5 oz cans of low-salt tomato sauce
How To Make spicy anasazi bean chili
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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.)
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2Preheat oven to 350*.
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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.
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