WARNING!!!
THIS CHILE IS HOT!!!
And I love the flavor!!! This whole food Chile makes a delicious dinner for cool autumn evenings! Pair this tasty Chile with freshly baked Sprouted Wheat Bread and you have a dangerous duo!
I start out by soaking a large bowl (not bowel- he he!) of beans overnight. The next day I put them into the crock pot for at least 6 hours on high, 8 hours on low… cook till they are nice and tender.
The next day when I am ready to make dinner I sauteed till tender: 3 med onions, lots of fresh garlic, and several small green peppers. Then I added some whole food Mexican seasoning, 1-2 t. sea salt, 1-2 T. onion powder, 1 t -1 T oregano, and about 3 T. honey. (I’m not sure how much oregano I used. It looked like a lot in the pot so I’m thinking it was closer to the T.)
When the herbs become aromatic I added 1 28 oz. can diced tomatoes, 1 6 oz can tomato paste, some left over spaghetti sauce which contained mushrooms- totally optional; if you don’t happen to have some leftover spaghetti sauce waiting to be used up you would add one more 28 oz. can of tomatoes, blended. 
The final touch is the one small can Muir Glen Chipotle Fire Roasted Tomatoes. (add less of the can for decreased fire and kick!) But truly and wonderful flavor! Highly recommended!
I actually made up the sauce around 2pm and let it set warming till dinner time when I added quite a few beans (at least one cup per person for 8 people… sorry- I don’t exactly use or create a recipe- just sharing what worked for me- it is the throw together method. But when I threw these particular ingredients together they came out such a smashing hit I had to share… yummy for those who like a spicy Chile! I will add that it was too spicy for several of my children.)
You can put the leftovers in the fridge and enjoy again for lunch the next day… tastes even better.
I find that Chile is such a fast and easy dinner to throw together. Just be thinking ahead so you have beans the day you are ready. You don’t have to make the beans the same day of the Chile… you can make up a pot of beans and keep them in the fridge. They could be used for several meals for the week. For example: Mexican beans and rice, savory seasoned beans, bean soup, baked beans, or even just plain beans lightly salted with some of Traci’s Seasoning sprinkled on top. This makes meal planning a whole lot easier!
=) Enjoy your cool autumn days! ~Linda
