Best Spicy Anasazi Bean Chili Recipes

CHEF JOEY'S ANASAZI BEAN CHILI (PRESSURE COOKER)

Chef Joey's Anasazi Bean Chili (Pressure Cooker) image

Some years ago, my hubby bought me a Kuhn Rikon Pressure Cooker. I've used it quite a bit over the years. I love the way it makes bean dishes and the soaking is virtually eliminated by pressure cooking them. This morning I made some corn bread and was thinking, you can't eat corn bread without chili, so this is what I came up with. You will need a pressure cooker for this recipe. IMPORTANT NOTE: You can make just about any recipe in any cooker, but it is best to follow the rules of your specific pressure cooker.

Provided by Chef Joey Z.

Categories Beans

Time 58m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups anasazi beans (cleaned)
8 cups water
2 teaspoons salt
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 (6 1/2 ounce) package chili seasoning mix (I used Vegetarian Fantastic brand)
1 (12 ounce) package chicken sausage (I used Han's All Natural sun-dried tomato and basil)
4 cups chicken broth
1 (28 ounce) can tomatoes (I used chunky style)

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.

Nutrition Facts : Calories 202.7, Fat 11.6, SaturatedFat 3.3, Cholesterol 68, Sodium 1876.5, Carbohydrate 12.8, Fiber 1.9, Sugar 5.8, Protein 12.5

SPICY CHILI

Spicy Chili image

This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 18

Ingredients

1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika
Sour cream, optional

Steps:

In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

SPICY ANASAZI BEAN CHILI

Spicy Anasazi Bean Chili image

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!

Provided by Leigh Culver

Categories Other Side Dishes

Time 4h45m

Number Of Ingredients 13

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

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.