A Red Chili Nightmare

* Exported from MasterCook *

A Red Chili Nightmare

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pinto beans -- dried
1 teaspoon paprika
5 cups water
1 nutmeg -- ground, whole
2 tablespoons lard
1 teaspoon cumin
1 tablespoon bacon drippings
2 teaspoons oregano -- dried, preferred.
-- mexican
1 onion
4 tablespoons sesame seeds
12 ounces pork sausage -- country-style
1 cup almonds -- blanched-skins
removed
1 pound beef -- coarse grind
12 red chiles -- whole dried or
4 garlic cloves
1 1/2 cups chile caribe
1 teaspoon anise
1 1/2 ounces milk chocolate -- small pieces
1/2 teaspoon coriander seeds
1 can tomato paste -- (6oz)
1/2 teaspoon fennel seeds
2 tablespoons vinegar
1/2 teaspoon cloves -- ground
3 teaspoons lemon juice
1 cinnamon stick -- ground, 1"
1 soft tortilla -- chopped
1 teaspoon black pepper -- freshly ground
salt

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnigh
t. 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 saucepa
n and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, the
n lower heat and simmer, partially covered, for about 45 minutes, until the bea
ns are cooked but still firm. Check occasionally and add water if necessary. Dr
ain the beans, reserving the cooking liquid.~ 3. Melt the lard in a heavy skill
et 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 an
d cook until it is translucent.~ 5. Combine the sausage and the beef with all t
he spices up through the oregano. Add this meat-and-spice mixture to the pot wi
th the onion. Break up any lumps with a fork and cook, stirring occasionally, u
ntil the meat is very well browned.~ 6. Add!
!
the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredi
ents. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour lo
nger. Stir occasionally. Add water only if necessary to maintain the consistenc
y of a chunky soup.~ 7. Taste when curiosity becomes unbearable and courage is
strong. Adjust seasonings.

Busted by Christopher E. Eaves <cea260@airmail.net>


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