Four Bean Chorizo Chili Mix

3/4 cup dried white beans
3/4 cup dried kidney beans
1/2 cup dried pinto beans
1/2 cup dried black beans
4 to 6 dried jalapeno peppers
Corn Husk Garni (see recipe)

Layer all ingredients in a large cone-shaped bag, Jar, or Vacuum
Seal bag; seal & attach a tag with directions. If desired, Decorate
Jar/Cone/Bag for what-ever occasion it was created for.

Attach Tag:
Four Bean Chorizo Chili
1 Pgk Mix
1 1/2 cups finely diced onion
1/2 pound chorizo
2 tablespoons vegetable oil
1 pound plum tomatoes, diced
1 (14.5 ounce) can tomato puree
2 cups water or cooking liquid from beans
1 lime (optional)
Corn Husk Garni
Salt

Cook beans separately in water to cover by 1 1/2 inches until almost tender. Drain, reserving cooking liquids for soup, except from black beans, if desired.

Remove casing from sausage; crumble sausage. Crush dried jalapeno peppers. Sauté sausage, crushed peppers and onion in oil until cooked through. Raise heat to medium-high and continue cooking until ingredients become richly brown, but not burned. Drain sausage and onion on a paper towel. Combine all ingredients in a large stockpot. Simmer soup for 45 minutes. Season to taste with salt. Continue simmering 15 minutes. Remove Corn Husk Garni.

NOTE: If there is not enough liquid in soup, add additional water or cooking liquid from beans.

Four Bean Chorizo Chili Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

(Click on the stars to vote!)

Pinterest Facebook Email

Share

Print SaveGo to Collections PDF

preparation timePrep 20 minutes mins

cook timeCook 1 hour hr

total timeTotal 1 hour hr 20 minutes mins

A dry bean-and-pepper mix that cooks up into a hearty chorizo chili with tomatoes, onion, and optional lime for bright finish. Estimated total batch cost is $7.53, or about $1.26 per generous 2-cup serving, based on current package prices.

ServingsServings 6 servings

CourseCourse main dish, Soup

CuisineCuisine American, Tex-Mex

Budget101 Price BreakdownApprox Cost: $7.53

Ingredients

1/21x2x

• ▢ ¾ cup dried white beans
• ▢ ¾ cup dried kidney beans
• ▢ ½ cup dried pinto beans
• ▢ ½ cup dried black beans
• ▢ 4 to 6 dried jalapeno peppers
• ▢ 1 Corn Husk Garni
• ▢ 1 ½ cups finely diced onion
• ▢ ½ pound chorizo
• ▢ 2 tablespoons vegetable oil
• ▢ 1 pound plum tomatoes diced
• ▢ 1 14.5 ounce can tomato puree
• ▢ 2 cups water or reserved bean cooking liquid
• ▢ 1 lime optional
• ▢ Salt to taste

Equipment

Large cone-shaped bag, jar, or vacuum-seal bag

Large pot for cooking beans

Large stockpot

skillet

paper towels

Knife

Cutting Board

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Layer the white beans, kidney beans, pinto beans, black beans, dried jalapenos, and Corn Husk Garni in a large cone-shaped bag, jar, or vacuum-seal bag. Seal tightly.
2. Cook the beans separately in water to cover by 1 1/2 inches until almost tender.
3. Drain the beans, reserving the cooking liquid for the chili if desired, except from the black beans if preferred.
4. Remove the casing from the chorizo and crumble it.
5. Crush the dried jalapeno peppers.
6. Saute the chorizo, crushed jalapenos, and diced onion in the vegetable oil until cooked through.
7. Raise the heat to medium-high and continue cooking until the mixture is richly browned but not burned.
8. Drain the sausage and onion mixture on paper towels.
9. Combine the browned chorizo mixture, cooked beans, diced tomatoes, tomato puree, water or bean cooking liquid, lime if using, and Corn Husk Garni in a large stockpot.
10. Simmer for 45 minutes.
11. Season to taste with salt.
12. Continue simmering for 15 minutes more.
13. Remove the Corn Husk Garni before serving.
14. Add additional water or bean cooking liquid if the chili needs more liquid.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Prep time is estimated and includes assembling the dry mix, chopping onion and tomatoes, crushing peppers, and browning the chorizo.
Cook time reflects the stated final chili simmer only and does not include the variable time needed to pre-cook the beans.
Dry mix storage estimate: up to 12 months in an airtight container in a cool, dry place for best quality.
Prepared chili storage estimate: refrigerate within 2 hours and use within 3 to 4 days, or freeze up to 3 to 4 months for best quality.
Yield is estimated at about 12 cups, or 6 servings at 2 cups each.

Tried this recipe?

Let us know how it was!

Four Bean Chorizo Chili Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

(Click on the stars to vote!)

Pinterest Facebook Email

Share

Print SaveGo to Collections PDF

preparation timePrep 20 minutes mins

cook timeCook 1 hour hr

total timeTotal 1 hour hr 20 minutes mins

A dry bean-and-pepper mix that cooks up into a hearty chorizo chili with tomatoes, onion, and optional lime for bright finish. Estimated total batch cost is $7.53, or about $1.26 per generous 2-cup serving, based on current package prices.

ServingsServings 6 servings

CourseCourse main dish, Soup

CuisineCuisine American, Tex-Mex

Budget101 Price BreakdownApprox Cost: $7.53

Ingredients

1/21x2x

• ▢ ¾ cup dried white beans
• ▢ ¾ cup dried kidney beans
• ▢ ½ cup dried pinto beans
• ▢ ½ cup dried black beans
• ▢ 4 to 6 dried jalapeno peppers
• ▢ 1 Corn Husk Garni
• ▢ 1 ½ cups finely diced onion
• ▢ ½ pound chorizo
• ▢ 2 tablespoons vegetable oil
• ▢ 1 pound plum tomatoes diced
• ▢ 1 14.5 ounce can tomato puree
• ▢ 2 cups water or reserved bean cooking liquid
• ▢ 1 lime optional
• ▢ Salt to taste

Equipment

Large cone-shaped bag, jar, or vacuum-seal bag

Large pot for cooking beans

Large stockpot

skillet

paper towels

Knife

Cutting Board

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Layer the white beans, kidney beans, pinto beans, black beans, dried jalapenos, and Corn Husk Garni in a large cone-shaped bag, jar, or vacuum-seal bag. Seal tightly.
2. Cook the beans separately in water to cover by 1 1/2 inches until almost tender.
3. Drain the beans, reserving the cooking liquid for the chili if desired, except from the black beans if preferred.
4. Remove the casing from the chorizo and crumble it.
5. Crush the dried jalapeno peppers.
6. Saute the chorizo, crushed jalapenos, and diced onion in the vegetable oil until cooked through.
7. Raise the heat to medium-high and continue cooking until the mixture is richly browned but not burned.
8. Drain the sausage and onion mixture on paper towels.
9. Combine the browned chorizo mixture, cooked beans, diced tomatoes, tomato puree, water or bean cooking liquid, lime if using, and Corn Husk Garni in a large stockpot.
10. Simmer for 45 minutes.
11. Season to taste with salt.
12. Continue simmering for 15 minutes more.
13. Remove the Corn Husk Garni before serving.
14. Add additional water or bean cooking liquid if the chili needs more liquid.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Prep time is estimated and includes assembling the dry mix, chopping onion and tomatoes, crushing peppers, and browning the chorizo.
Cook time reflects the stated final chili simmer only and does not include the variable time needed to pre-cook the beans.
Dry mix storage estimate: up to 12 months in an airtight container in a cool, dry place for best quality.
Prepared chili storage estimate: refrigerate within 2 hours and use within 3 to 4 days, or freeze up to 3 to 4 months for best quality.
Yield is estimated at about 12 cups, or 6 servings at 2 cups each.

Tried this recipe?

Let us know how it was!