Pasture Raised 5 Bean Chili : All Day Dump Chili

• Meat

  • 1 1/2 lb Ground beef

• Produce

  • 1 14.5 oz black beans
  • 1 14.5 oz butter beans
  • 1 14.5 oz corn, organic
  • 1 14.5 oz navy beans
  • 2 14.5oz tomatoes, organic stewed and diced
  • 1/2 tsp Garlic powder, organic
  • 20 slices Jalapenos
  • 2 Kidney bean
  • 1 tsp Onion powder, organic
  • 2 Onions, medium
  • 1 Onions

• Condiments

  • 1 28 oz picante sauce

• Baking & Spices

  • 1/2 tsp Black pepper, organic
  • 1/2 tsp Cayenne, organic powder
  • 2 tbsp Chili powder, organic
  • 1 Red pepper, large
  • 1 to taste tsp Salt
  • 2 tsp Salt, organic

• Nuts & Seeds

  • 2 tsp Cumin, organic

• Dairy

  • 1 Cheddar cheese
  • 1 Sour cream

Found on maryslocalmarket.com

Description

Directions

• Preheat oven to 400-degrees. Lightly coat 8x13 baking dish with cooking spray.
• Heat large skillet over medium-high heat. Cook bacon until slightly crispy. Place cooked bacon on a paper towel covered plate. Reserve 2 Tbls bacon fat.
• Sautee diced onions, garlic and red peppers in reserved bacon fat. Cook until onion softens. Return bacon to the pan. Add cooked chicken and black beans; stir in salsa and cumin.
• Cook mixture until most of the salsa liquid is gone and it is heated through. Remove from heat and cool slightly.
• Pour a small amount, about 1/4 cup enchilada sauce into the prepared baking dish. Spread around the bottom of the pan.
• Mix together shredded mozzarella and cheddar cheese. Divide chicken mixture into 8 portions. Place some of the chicken on the bottom portion of a tortilla. Top with 1/4 cup shredded cheese and roll. Place in prepared pan. Repeat.
• Pour remaining enchilada sauce over filled tortillas. Sprinkle remaining cheese over top.
• Bake, uncovered, for 30 minutes until golden and heated through.
• Let rest 5 minutes before serving.