Spicy Anasazi Bean Chili Recipes

Steps:

• 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.

Steps:

• In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. , Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.

Steps:

• First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
• If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
• Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
• Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
• In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
• Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
• Put the garlic, onion, chicken sausage and beans into the pressure cooker.
• Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
• When done use the cold water release method and open the pressure cooker once the steam is all gone.
• Taste the beans, make sure they are soft.
• Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
• Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
• Bon Appetit.

Steps:

• Rinse anasazi beans under cold water. Place in a saucepan and add water to cover. Bring to a boil then turn down heat and simmer until beans are tender, about 30 to 45 minutes. When beans are done drain off remaining liquid and cool slightly. Beans should be soft.
• In a large hot saute pan, add the bacon and saute until crisp. Then add the salsa, cooked beans, 1/4 cup of milk, and seasonings and simmer for 5 minutes. In a food processor add the bean mixture and cheese and pulse until smooth. If mixture is too thick, add the rest of the milk. Check seasonings and adjust to taste. Serve immediately.

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
• Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
• Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

Steps:

• In a slow cooker, combine all ingredients except the parsley.
• Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
• Sprinkle parsley over top, stir, and serve.
• Enjoy!