Four Bean Chorizo Chili Mix in a Jar

3/4 cup dried white beans
3/4 cup dried kidney beans
1/2 cup dried pinto beans
1/2 cup dried black beans
4 to 6 dried jalapeno peppers
Corn Husk Garni (see recipe)

Layer mix ingredients into a quart home canning jar in the order given. Adjust cap. Prepare Corn Husk Garni.

Corn Husk Garni:
3 thin corn husks
4 cloves garlic, unpeeled
6 to 8 sprigs dried oregano, broken (Mexican if available)
1 tablespoon black peppercorns

Layer 2 corn husks together, turning base ends in opposite direction. Tear remaining corn husk into thin strips lengthwise. Place garlic, oregano and peppercorns in center of layered corn husks. Fold long sides toward center, then bring ends together, forming a packet. Tie ends securely with strips of corn husk.

Attach Corn Husk Garni and recipe card to jar.

Four Bean Chorizo Chili:

Contents of jar
1 1/2 cups finely diced onion
1/2 pound chorizo
2 tablespoons vegetable oil
1 pound plum tomatoes, diced
1 (14.5 ounce) can tomato puree
2 cups water or cooking liquid from beans
1 lime (optional)
Corn Husk Garni
Salt

Cook beans separately in water to cover by 1 1/2 inches until almost tender. Drain, reserving cooking liquids for soup, except from black beans, if desired.

Remove casing from sausage; crumble sausage. Crush dried jalapeno peppers. Saut sausage, crushed peppers and onion in oil until cooked through. Raise heat to medium-high and continue cooking until ingredients become richly brown, but not burned. Drain sausage and onion on a paper towel. Combine all ingredients in a large stockpot. Simmer soup for 45 minutes. Season to taste with salt. Continue simmering 15 minutes. Remove Corn Husk Garni.

NOTE: If there is not enough liquid in soup, add additional water or cooking liquid from beans.