Three Bean Chili with Sausage

(This has quickly become my favorite chili. Our favorite way to eat it is over scones as Navajo tacos)

Makes 8-12 servings

1 (14.5 oz.) can diced tomatoes, undrained
1 pound lean ground beef
1 pound maple-flavored ground sausage
1/4 medium onion, diced
1/4 c. red wine vinegar
46 oz. tomato juice
1 (15 oz.) can black beans, undrained
1 (15 oz.) can pinto beans, undrained
1 (15 oz.) can kidney beans, undrained
3 T. chili powder
1/4 c. brown sugar, packed
1/4 t. cayenne (optional)
2 t. salt
1 t. paprika

1. Optional step: crush the tomatoes with their juice in a blender and set aside.
2. Brown the beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour. (I find it thickens up a bit and is really good leftover).
3. Serve topped with cheese, sour cream etc.

Refried Beans and Shredded Chicken

A friend from the ward brought us dinner after I had Ellis and it was so dang tasty. I asked her for the recipe and it was pretty vague so there are not exact measurement. Wanted to make sure I wrote it down for future reference and in case anyone else might want it. I'll try to get exact measurements next time I make these and update!

Refried Beans

3 cups dried pinto beans (this makes a lot of beans, you could always cut this in half)
3-4 pieces of bacon
1/2 onion, chopped or whole
cumin
garlic
salt
(can also add a little vinegar, I've seen this in a lot of recipes, and any other Mexican seasonings you like)

1. Soak beans for 4-8 hours. For a quick soak cover beans with a good amount of water, bring to a boil, then let sit in the same water for 1 hour. Drain.

2. Put everything in the Instant Pot and cover with water (at least 1-2 inches). You don't want to go past the half-way mark in the Instant Pot. Cook on manual with valve closed for 15 minutes then allow to naturally release.

3. Drain liquid but reserve for later. Fry beans in a couple tablespoons of lard. (You can skip this step).

4. Blend beans with hand blender. Add reserved liquid until desired consistency. Season to taste.

**The trick with these beans is you think you added enough liquid but after they sit a few minutes they will look too dry. They usually need a lot more than you think. I always like to let them sit a little while before I get rid of the reserved liquid in case they need more.


Mexican Chicken

5 chicken breasts
1 - 8 oz cream cheese
1 - 4 oz can green chilis
Pepper jack cheese

1. Spray inside of Instant Pot with cooking spray. Add 1/2 cup water.

2. Liberally season chicken breasts with salt and pepper. Put in Instant Pot. Set to manual with valve closed for 20 minutes.

3. Once beeps let sit for 5 minutes then do a quick release.

4. Shred chicken and add the rest of the ingredients.

5. Eat with tortillas and taco toppings. Cotija cheese is the best! (We love this chicken with the refried beans all in a tortilla together).

One Pot Brazilian Beans and Rice

I don't know how authentic this is but it was easy and delicious and my Brazilian approved! I'm always good with something that's a one pot meal and aside from sausage, you probably have everything you need already on hand.

2 Tbsp. Oil (olive or vegetable is fine)
1 lb. sausage (links, cut in slices) - I used turkey sausage because that's what I prefer but use whatever you like.
1/2 c. Green onion, chopped
3 cloves of garlic, minced
1 c. Rice
2 c. Chicken broth
1 14oz can pinto beans (drained and rinsed)
Salt and pepper to taste
1-2 bay leaves (I didn't have bay leaves so I used thyme and I thought it was good)

In large skillet, heat oil over medium heat. Add sausage, green onion and garlic and sauté until onions are soft and sausage has nice color. Add rice, chicken broth, beans, salt and pepper and bay leaves. Bring to a boil. Reduce to a simmer and cover. Simmer for 20-25 minutes or until rice is done. Stir and enjoy!