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.

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