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  1. Exported from MasterCook

  2. A Red Chili Nightmare-Ch

  3. 4 Preparation Time :

  4. Categories : Main dish Casseroles

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 Cup Pinto beans -- dried

  7. 1 Teaspoon Paprika

  8. 5 Cups Water

  9. 1 Nutmeg,ground -- whole

  10. 2 Tablespoons Lard

  11. 1 Teaspoon Cumin

  12. 1 Tablespoon Bacon drippings

  13. 2 Teaspoons Oregano,dried -- pref. Mexican

  14. 1 Onion

  15. 4 Tablespoons Sesame seeds

  16. 12 Ounces Pork sausage -- country-style

  17. 1 Cup Almonds,blanched -- skins remov

  18. 1 Pound Beef -- coarse grind

  19. 12 Red chiles -- whole dried or 4 Garlic cloves

  20. 1 1/2 Cups Chile caribe

  21. 1 Teaspoon Anise

  22. 1 1/2 Ounces Milk chocolate -- small pieces

  23. 1/2 Teaspoon Coriander seeds

  24. 1 Can Tomato paste (6oz ea)

  25. 1/2 Teaspoon Fennel seeds

  26. 2 Tablespoons Vinegar

  27. 1/2 Teaspoon Cloves -- ground

  28. 3 Teaspoons Lemon juice

  29. 1 Cinnamon stick,ground --

  30. 1 1 Soft tortilla -- chopped

  31. 1 Teaspoon Black pepper -- freshly ground

  32. Salt

  33. 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.

  34. 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.

  35. 3. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside.

  36. 4. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

  37. 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

  38. very well browned.

  39. 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.

  40. 7. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings.~ - - - - - - - - - - - - - - - - - -

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