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RED CHILI NIGHTMARE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
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1 c Pinto beans,dried
5 c Water
2 tb Lard
1 tb Bacon drippings
1 Onion
12 oz Pork sausage,country-style
1 lb Beef,coarse grind
4 Garlic cloves
1 t Anise
1/2 ts Coriander seeds
1/2 ts Fennel seeds
1/2 ts Cloves,ground
1 Cinnamon stick,ground,1"
1 t Black pepper,freshly ground
1 t Paprika
1 Nutmeg,ground,whole
1 t Cumin
2 ts Oregano,dried,pref. Mexican
4 tb Sesame seeds
1 c Almonds,blanched,skins remov
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
Salt
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 cooking liquid.
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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