A Red Chili Nightmare Recipe

A Red Chili Nightmare Recipe

Ingredients:

1 c of beans (pinto); rinsed then dried
2 Tbsps of lard
5 c of water
1 Tbsp of bacon drippings
1-1/2 c of pork sausage (country-style)
1 pc of onion
2 c of beef; ground coarsely
1 tsp of anise
4 pcs of garlic cloves
1/2 tsp of seeds (coriander)
1/2 tsp of seeds (fennel)
1/2 tsp of cloves (ground)
1 pc of cinnamon stick; ground
1 tsp of pepper (black, freshly ground)
1 tsp of paprika
1 pc of nutmeg (whole); ground
1 tsp of cumin
2 tsps of oregano (dried, Mexican)
4 Tbsps of seeds (sesame)
1 c of almonds; blanched and peeled
12 pcs of whole chiles (red, dried) or 1-1/2 c of chile caribe
1-1/2 oz of milk (small pieces)
6 oz of tomato paste (canned)
2 Tbsps of vinegar
3 tsps of juice (lemon)
1 pc of tortilla (soft); chopped
Salt

Instructions:

Place pinto beans on a mixing bowl then add (2-3 cups) water; soak for over a night. Check it occasionally to see if you need to add more water, keeping beans moist. Transfer everything on a saucepan then add (2-3 cups) water.

Let it boil above moderately high heat. Once boiling, let it simmer, covered partially, for forty-five mins till beans have cooked. Add more water when necessary.

When done, drain and save the liquid. Heat lard on a skillet above moderate heat. Once melted, add beans; fry slightly. Set on the side.

Melt drippings on a pot above moderate heat. Cook onion till it becomes translucent or limp. Combine beef and sausage with garlic cloves, anise, coriander seeds, fennel seeds, cloves, cinnamon, black pepper, paprika, nutmeg, oregano, and cumin; add onto the (cooking) pot along with sauteed onion.

Stir frequently, to crumble meat; cook till meat turns brown and cooked. Add in saved liquid from the cooked beans, sesame seeds, almonds, red chiles or chile caribe, milk pieces, tomato paste, vinegar, lemon juice, tortilla, and salt; stir thoroughly and let it boil. Once boiling, lower its heat; cook for thirty mins more, uncovered.

Stir frequently and add more water when necessary, retaining its consistency (of the chunky soup). Adjust the seasonings if desired.

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