A Red Chili Nightmare

Recipe Ingredients

1 cup	160g / 5.6oz	Pinto beans - dried
5 cups	1185ml	Water
2 tablespoons	30ml	Lard
1 tablespoon	15ml	Bacon drippings
1		Onion
12 oz	340g	Pork sausage - country-style
1 lb	454g / 16oz	Beef - coarse grind
4		Garlic cloves
1 teaspoon	5ml	Anise
1/2 teaspoon	2.5ml	Coriander seeds
1/2 teaspoon	2.5ml	Fennel seeds
1/2 teaspoon	2.5ml	Cloves - ground
1		Cinnamon stick - ground, 1
1 teaspoon	5ml	Black pepper - freshly ground
1 teaspoon	5ml	Paprika
1		Nutmeg - ground, whole
1 teaspoon	5ml	Cumin
2 teaspoons	10ml	Mexican oregano - dried
4 tablespoons	60ml	Sesame seeds
1 cup	93g / 3.3oz	Almonds - blanched
12		Red chiles - whole dried
1 1/2 cups	355ml	Chile caribe
1 1/2 oz	42g	Milk chocolate - small pieces
1		Tomato paste - (6oz ea)
2 tablespoons	30ml	Vinegar
3 teaspoons	15ml	Lemon juice
1		Soft tortilla - chopped
		Salt

Recipe Instructions

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.~

Source:
The Beef Industry Council

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