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    Red Chili Nightmare

    Yield: 4 Servings
    1 c pinto beans, dried
    5 c water
    2 T lard
    1 T bacon drippings
    1 onion
    12 oz pork sausage, country-style
    1 lb beef, coarse grind
    4 garlic cloves
    1 t anise
    1/2 t coriander seeds
    1/2 t fennel seeds
    1/2 t cloves, ground
    1 cinnamon stick,ground,1
    1 t black pepper, freshly ground
    1 t paprika
    1 nutmeg, ground
    1 t cumin
    2 t oregano, dried, pref. mexican
    4 T sesame seeds
    1 c almonds, blanched, skins
    12 red chiles, whole dried or
    1 1/2 c chile caribe
    1 1/2 oz milk chocolate, small pieces
    1 cn tomato paste(6 oz ea)
    2 T vinegar
    3 t lemon juice
    1 soft tortilla, chopped
    1 salt
    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.
    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.
    Melt the lard in a heavy skillet over medium heat. Add the beans and
    lightly fry them in the lard. Set aside.
    Melt the drippings in a large heavy pot over medium heat. Add the
    onion and cook until it is translucent.
    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.
    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.

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