Red Chili Nightmare
Yield: 4 Servings
1 c Pinto beans,dried
5 c Water
2 tb Lard
1 tb Bacon drippings
12 oz Pork sausage,country-style
1 lb Beef,coarse grind
4 Garlic cloves
1 ts Anise
1/2 ts Coriander seeds
1/2 ts Fennel seeds
1/2 ts Cloves,ground
1 Cinnamon stick,ground,1"
1 ts Black pepper,freshly ground
1 ts Paprika
1 ts Cumin
2 ts Oregano,dried,pref. Mexican
4 tb Sesame seeds
1 c Almonds,blanched,skins removed
12 Red chiles,whole dried or
1 1/2 c Chile caribe
1 1/2 oz Milk chocolate,small pieces
1 cn Tomato paste(6oz ea)
2 tb Vinegar
3 ts Lemon juice
1 Soft tortilla,chopped
1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check
the beans occasionally and add water as necessary to keep them moist.
2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2
to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and
simmer, partially covered, for about 45 minutes, until the beans are cooked but still
firm. Check occasionally and add water if necessary. Drain the beans, reserving the
3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them
in the lard. Set aside.
4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until
it is translucent.
5. Combine the sausage and the beef with all the spices up through the oregano. Add this
meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is very well browned.
6. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients.
Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir
occasionally. Add water only if necessary to maintain the consistency of a chunky soup.
7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.
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