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Red Chili Nightmare

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup pinto beans
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5 cups water
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2 tablespoons lard
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1 tablespoon bacon drippings
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1 each onions
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12 ounces sausage
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1 pound beef
oarse grind
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4 each garlic cloves
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1 teaspoon star anise
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½ teaspoon coriander seeds
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½ teaspoon fennel seeds
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½ teaspoon cloves
ground
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1 each cinnamon sticks
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1 teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon cumin
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2 teaspoons oregano
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4 tablespoons sesame seeds
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1 cup almonds
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12 each green chili peppers
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1 ½ ounces milk chocolate
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1 can tomato paste
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2 tablespoons vinegar
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3 teaspoons lemon juice
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1 each corn tortillas (6-inch)
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml pinto beans
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1.2 l water
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3E+1 ml lard
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15 ml bacon drippings
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1 each onions
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346.8 ml/g sausage
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453.6 g beef
oarse grind
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4 each garlic cloves
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5 ml star anise
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2.5 ml coriander seeds
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2.5 ml fennel seeds
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2.5 ml cloves
ground
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1 each cinnamon sticks
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5 ml black pepper
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5 ml paprika
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5 ml cumin
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1E+1 ml oregano
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6E+1 ml sesame seeds
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237 ml almonds
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12 each green chili peppers
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43.3 ml/g milk chocolate
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1 can tomato paste
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3E+1 ml vinegar
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15 ml lemon juice
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1 each corn tortillas (6-inch)
chopped
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Directions

Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak.

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.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 336g (11.9 oz)
Amount per Serving
Calories 49356% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 1494mg 62%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 29%
Sugars g
Protein 57g
Vitamin A 15% Vitamin C 133%
Calcium 19% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
 

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