“Anazazi “is a Navajo word best translated as “the ancient ones.” This beautiful heirloom bean has dramatic red and white markings. These heritage beans were grown at the same time that the buffalo roamed free and abundant to our area. It is well known that the buffalo were essential to survival. The Anasazi were tenacious cliff dwellers who lived in the Four Corners area dating back to 130 A.D. These beans were one of the few cultivated crops grown by the Anasazi. They were found in the ruins by settlers to the Four Corners area in the early 1900's.This discovery lead to their recultivation. The main ingredients, meat, beans and chili in this recipe are authentic to our region and the other spices were traded for. It is likely they were combined to make a ‘chili’ stew similar to what you are eating. (And they no doubt had some kinda tasty drink that went well with chili but they must have drank it all since none of that has been found)

2 lb ground buffalo (you can use beef if you need to)
1 lb cubed buffalo (as above)
2 lb Anazazi beans (dried) or pinto if you can’t find Anazazi beans
1 diced medium white onion
½ c oil
6 -8 cloves garlic minced –use half to marinate the buffalo meat
1 c New Mexico red chili molido (that means in frozen paste like form) – medium to hot
1 Tb white vinegar
2 tsp white sugar
1 large can diced tomatoes
1 cup Rio Grande Brewery Outlaw Lager (or your fav dark brew)
2 tsp crushed comino seeds (cumin)
1 tsp Mexican orégano
4 -6 tsp dried red chili powder medium to hot
2-4 tsp pepper
Salt to taste

Soak beans for 8 hours. Discard water and add fresh. Simmer with enough water to fully cover beans. (Do not salt the water as this will make the beans dark and hard.) Check occasionally to make sure beans do not run out of water. Cook till beginning to turn semi soft. Set aside.
Sautee onion and remaining garlic 1 min.
Drain and set aside.
Leave oil in pan. Sautee the buffalo in onion-garlic flavored oil.
Add all spices, tomatoes, sugar and vinegar to meat when nearly fully cooked.
Add nearly cooked Anazazi Beans with enough bean broth to make it chili consistency plus a little extra to cook off.
Add Outlaw Lager (go ahead and drink the rest of the bottle-if you made the Green Chili too you should be feeling pretty good by now)
Simmer very slowly on stovetop or crock pot for several hours.

Burgandy Ballou's Green Chile
by Burgandy Ballou SASS # 62072

Diced Pork
Onion
Garlic to Taste
Butter
Rotell Tomatoes
New Mexico Gree Chiles
Pueblo Colorado Green Chiiles

In a large frying pan brown pork in butter

Add onions and garlic

Move to stock pot and add remaining ingredients

Salt and pepper to taste.

2 lbs Ground Beef
1 Chopped Large Onion
1 Chopped Green Pepper
Garlic Salt to Taste

Brown Above Together

Add
2 Cans Chopped Tomatoes
2 Cans Pinto Beans
1 Can Tomato Sauce
1 Can Tomato Soup

Simmer
Add
2 oz Red Chili Powder

Simmer a Couple of Hours
Even Better the Second Day

Wicked Felina's Green Chili
by Wicked Felina SASS # 3483

1 lb ground beef
1 lb ground pork
1 medium chopped onion
3-4 cloves garlic - Chopped Fine
1 tsp cumin
1 can chicken broth
1 Rotel tomato,
1 can refried beans
2 13 oz tubs Bueno chopped green chili

Brown together 1 lb ground beef, 1 lb ground pork, one medium chopped onion. Add three or four cloves garlic (I put it through a garlic press, but you can just chop VERY fine.) Add 1 tsp cumin, one can chicken broth, one can Rotel tomato, one can refried beans.
Add two 13 oz tubs Bueno chopped green chili (from frozen food dept.) I use one Hot and one Mild.

Taste to see if it needs salt. I usually add a tsp garlic salt or more to suit your taste.

Simmer for about an hour and enjoy.

2 lbs Ground Beef
1 Chopped Large Onion
1 Chopped Green Pepper
Garlic Salt to Taste

Brown Above Together

Add
2 Cans Chopped Tomatoes
2 Cans Pinto Beans
1 Can Tomato Sauce
1 Can Tomato Soup

Simmer
Add
2 oz Red Chili Powder

Simmer a Couple of Hours
Even Better the Second Day

I Hate To Cook - Green Chile Stew
by Giggles SASS # 41964

2-3 lbs pork or beef, cubed
cooking oil
1 clove garlic, minced
1 small onion, finely chopped 
Green chile, chopped (fresh or frozen), to taste
1-14 oz can Mexican style stewed tomatoes
2-3 large potatoes, peeled and cubed
salt
water

Brown meat slowly in a small amount of cooking oil; add chopped onion and garlic and sauté.

Add green chile and simmer 15-20 minutes. Add stewed tomatoes and simmer for an additional 15-20 minutes.