This chili recipe is, indeed, a really nightmare! Taste it only when curiosity becomes unbearable and courage is strong! :o)
Ingredients:
1 cup Pinto beans, dried
1 tsp Paprika
5 cups Water
1 Nutmeg, ground, whole
2 tbsp Lard
1 tsp Cumin
1 tbsp Bacon drippings
2 tsp Oregano, dried, pref. Mexican
1 Onion
4 tbsp Sesame seeds
12 oz Pork sausage, country-style
1 cup Almonds, blanched, skins removed
1 lb Beef, coarse grind
12 Red chiles, whole dried
4 Garlic cloves
1 tsp Anise
1 1/2 oz Milk chocolate, small pieces
1/2 tsp Coriander seeds
1 can Tomato paste (6oz ea)
1/2 tsp Fennel seeds
2 tbsp Vinegar
1/2 tsp Cloves, ground
3 tsp Lemon juice
1 Cinnamon stick, ground
1 Soft tortilla, chopped
1 tsp Black pepper, freshly ground
Salt
Instructions for this special chili recipe:
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. Serve.

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Jonathan Teng
Copyright 2005
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