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.45cal Chili
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,whole
1 t cumin
2 t oregano,dried,pref.
mexican
4 T 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 T vinegar
3 t lemon juice
1 soft
tortilla,chopped
1 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. |
