45cal Chili

Title:
45cal Chili

Yield:
4 Servings

Categories:
Ethnic,
Soups




Ingredients:





     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


          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.


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