Photo: Randy Mayor; Styling: Cindy Barr
8 servings (serving size: 1 1/2 cups chili)

Slightly sweet red-and-white Anasazis contrast with robust black beans in flavor and color. You can substitute pintos for the Anasazi beans, if you prefer.

How to Make It

Step 1

Sort and wash Anasazi beans; place in a large bowl. Cover with water to 2 inches above beans. Repeat procedure with black beans. Cover and let stand 8 hours or overnight. Drain separately.

Step 2

Place Anasazi beans in a large saucepan; cover with water to 3 inches above beans. Bring to a boil. Reduce heat; simmer 50 minutes or until tender. Drain. Repeat procedure with black beans.

Step 3

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and next 5 ingredients (through garlic); sauté 6 minutes or until tender. Add beans, broth, and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in chorizo; simmer 15 minutes. Serve with sour cream and chopped onion, if desired.

Step 4

Beer note: A Mexican dark lager, like Negra Modelo ($8/6-pack), offers a heartiness that makes it ideal with chili. This beer's chocolate flavors are perfect with smoky beans, while a touch of caramel sweetness provides a balance for spicy sausage and chiles. —Jeffery Lindenmuth

Ratings & Reviews

JimMarltonNJ's Review

March 23, 2011
Without a doubt, this is the worst CL recipe I have ever made. My wife and I each took two or three bites and the rest went into the disposal. #1 it had no flavor, #2 way too many beans, #3 not enough chorizo (as noted by another reviewer), #4 the time involved vs. the meals taste, #5 the loss of the food budget for four nights for two people. I made the recipe as it reads.

texasmom4's Review

February 22, 2011
Terrific bean chili. Not too spicy, but incredibly flavorful. Everyone in my family liked it - the 3-year-old to the 60-year-old. Its time consuming, but worth the effort!

CherylR1954's Review

April 06, 2009
I was intrigued by the bean combination and made the recipe despite being unable to locate Spanish chorizo. I the past, I've substitued Mexican chorizo (browned, first) in CL chili recipes. This time I used a chicken sausage w/habanero and green chilis. There is so little sausage in the recipe, I honestly think that you could use any link sausage--maybe even Mexican chorizo. I used Penzy's medium hot chili powder and it improved sitting in the fridge overnight. I'd give it 5 stars, but since I modified the recipe, I think it's easily worth 4.