Chile
Chile Seasoning: I make 5 of these at a time and store them in these re-useable bags. ( shown below). Once you add the spices the re-useable ones become stained so need to be labeled for this purpose only. I label them Chile with a sharpe to keep from mixing up with my taco seasoning bags.
1 tbsp - Chile Powder
1 tsp - Cumin
1/4 tsp - Garlic Powder
1/2 tsp - Onion Powder
1/2 tsp - Salt
1/4 - pepper
1/4 - tsp Cayenne pepper
Store in these snack storage bags label as chile.
Add Core Ingredients: 3 cups mixed or completely of the following beans: pinto, kidney, black beans.
Add desired other ingredients:
Suggestions:
Favorite Hot sauce, 1/2 teaspoon of cayenne pepper, sautéed diced jalapeno, sautéed onion or red onion, diced sautéed red pepper, Cream or whole kernel canned cord or cooked frozen corn, Cooked butternut squash or roasted sweet potato both with a little cinnamon.
Making the Chile:
Choose your beans: You can really make with any combination or just your favorite type of beans. A mix can add a little more flavor complexity and depth.
You can store in mason jars or other decorative containers. This allows you to keep them together in a convenient spot, and kitchen a healthy meals cooked here look.
Beans last up to 3 years in mason jar with an air tight seal.
32 Oz
64 Oz
We recommend a pressure cooker / instant pot like one of these. You can cook beans on the stove but they need to be soaked over night. No soaking needed with a pressure cooker.
There is a bean button on most of these which is pretty convenient, but it is best to google the best time for the beans you want to make as some require more time, and the button is just a common time for the average bean.
The bean to water ratio is key here it should be 8 cups per pound or 2 and 2/3rds cups water per cup of beans. Significantly more or less water can leave them under or over-cooked.
When the cook cycle is over wait 15 to 20 minutes to release the pressure and open. This helps to ensure they are fully cooked.
Cook a half lb to a lb of hamburger or turkey burger or steam a half bag of butternut squash for a healthy vegetable-based option.
Sauté a cup of onions
Optional Sauté a cup of red peppers.
Optional Add a quarter cup of diced jalapenos ( depending on how much heat you added already )
Once the beans are cooked, drain any excess water if exists, and add back to the instant pot.
Mix in the meat, veggies, the chile seasoning, and a 160z can of crushed tomatoes. Mix and simmer for 5 minutes and then serve.