45cal Chili

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Title: 45cal Chili
Yield: 4 Servings
Categories: Ethnic, Soups


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 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 Nutmeg,ground,whole
1 ts 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

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
Posted to MM-Recipes Digest by BobbieB1 on Apr 27, 1998