A Red Chili Nightmare

Title:
A Red Chili Nightmare

Yield:
4 Servings

Categories:
Chili,
Ground
beef




Ingredients:





     1 c  Pinto beans; dried


     1 ts Paprika


     5 c  Water


     1    Nutmeg,ground; whole


     2 tb Lard


     1 ts Cumin


     1 tb Bacon drippings


     2 ts Oregano,dried; pref. Mexican


     1    Onion


     4 tb Sesame seeds


    12 oz Pork sausage; country-style


     1 c  Almonds,blanched; skins


          -remov


     1 lb Beef; coarse grind


    12    Red chiles; whole dried or


     4    Garlic cloves


 1 1/2 c  Chile caribe


     1 ts Anise


 1 1/2 oz Milk chocolate; small pieces


   1/2 ts Coriander seeds


     1 cn Tomato paste(6oz ea)


   1/2 ts Fennel seeds


     2 tb Vinegar


   1/2 ts Cloves; ground


     3 ts Lemon juice


     1    Cinnamon stick,ground; 1"


     1    Soft tortilla; chopped


     1 ts Black pepper; freshly ground


          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.~


 


 Yield:  4 servings


 Posted to recipelu-digest by P& Gruenwald 
on Feb 15,


 1998