A Red Chili Nightmare
Ingredients
1 cup Pinto beans,dried
1 tsp Paprika
5 cups Water
1 Nutmeg, ground, whole
2 TBS Lard or Shortening
1 tsp Cumin
1 TBS Bacon drippings
2 tsp dried Mexican Oregano
1 Onion
4 TBS Sesame seeds
12 oz Pork sausage, country-style
1 csup Almonds, blanched, skins removed
1 lb Beef, coarse grind
12 Red chiles, whole dried or fresh
4 Garlic cloves
1 1/2 cups Chile caribe
1 tsp Anise
1 1/2 oz Milk chocolate, small pieces
1 6oz can Tomato paste
2 TBS Vinegar
3 tsp Lemon juice
1 1" Cinnamon stick, ground
1 Soft tortilla, chopped
1 tsp Black pepper, freshly ground
Salt
Instructions
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.
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.
Melt the lard in a heavy skillet over medium heat.
Add the beans and lightly fry them in the lard.
Set aside.
Melt the drippings in a large heavy pot over
medium heat.
Add the onion and cook until it is translucent.
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.
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.
Adjust seasonings to taste.
from the John H Morrell website
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