A Red Chili Nightmare
This scrumptious chili is made with succulent pork sausage, pinto beans and a nightmare of spices!
Yield
4 servingsPrep
20 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pinto beans
dried |
|
| 5 | cups |
water
|
|
| 2 | teaspoons |
lard
|
|
| 1 | teaspoon |
bacon drippings
|
|
| 1 | each |
onions
|
|
| 12 | ounces |
sausage
country-style |
|
| 1 | pound |
beef
coarse grind |
|
| 4 | each |
garlic cloves
|
|
| 1 | teaspoon |
star anise
|
|
| ½ | teaspoon |
coriander seeds
|
|
| ½ | teaspoon |
fennel seeds
|
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | each |
cinnamon sticks
ground, 1 inch |
*
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | teaspoon |
paprika
|
|
| 1 | each |
nutmeg
ground,whole |
*
|
| 1 | teaspoon |
cumin
|
|
| 2 | teaspoons |
oregano
dried,pref. mexican |
|
| 4 | teaspoons |
sesame seeds
|
|
| 1 | cup |
almonds
blanched, skins remov |
*
|
| 12 | each |
red chili peppers
hole dried or |
*
|
| ½ | cup |
chile pepper
hot, caribbean |
|
| 2 | ounces |
milk chocolate
mall pieces |
|
| 6 | ounces |
tomato paste
|
|
| 2 | teaspoons |
vinegar
|
|
| 3 | teaspoons |
lemon juice
|
|
| 1 | each |
flour tortillas
soft,chopped |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pinto beans
dried |
|
| 1.2 | l |
water
|
|
| 1E+1 | ml |
lard
|
|
| 5 | ml |
bacon drippings
|
|
| 1 | each |
onions
|
|
| 346.8 | ml/g |
sausage
country-style |
|
| 453.6 | g |
beef
coarse grind |
|
| 4 | each |
garlic cloves
|
|
| 5 | ml |
star anise
|
|
| 2.5 | ml |
coriander seeds
|
|
| 2.5 | ml |
fennel seeds
|
|
| 2.5 | ml |
cloves
ground |
|
| 1 | each |
cinnamon sticks
ground, 1 inch |
*
|
| 5 | ml |
black pepper
freshly ground |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 5 | ml |
paprika
|
|
| 1 | each |
nutmeg
ground,whole |
*
|
| 5 | ml |
cumin
|
|
| 1E+1 | ml |
oregano
dried,pref. mexican |
|
| 2E+1 | ml |
sesame seeds
|
|
| 237 | ml |
almonds
blanched, skins remov |
*
|
| 12 | each |
red chili peppers
hole dried or |
*
|
| 118 | ml |
chile pepper
hot, caribbean |
|
| 57.8 | ml/g |
milk chocolate
mall pieces |
|
| 173.4 | ml/g |
tomato paste
|
|
| 1E+1 | ml |
vinegar
|
|
| 15 | ml |
lemon juice
|
|
| 1 | each |
flour tortillas
soft,chopped |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
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 ½ hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup.
Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.
