Recipe - 45cal Chili

1 cup Pinto beans,dried
5 cup Water
2 tablespoon Lard
1 tablespoon Bacon drippings
1 Onion
12 ounce Pork sausage,countrystyle
1 pound Beef,coarse grind
4 Garlic cloves
1 teaspoon Anise
One half teaspoon Coriander seeds
One half teaspoon Fennel seeds
One half teaspoon Cloves,ground
1 Cinnamon stick,ground,1
1 teaspoon Black pepper,freshly ground
1 teaspoon Paprika
1 Nutmeg,ground,whole
1 teaspoon Cumin
2 teaspoon Oregano,dried,pref. Mexican
4 tablespoon Sesame seeds
1 cup Almonds,blanched,skins remov
12 Red chiles,whole dried or
1 One half cup Chile caribe
1 One half ounce Milk chocolate,small pieces
1 cn Tomato paste(6oz ea)
2 tablespoon Vinegar
3 teaspoon Lemon juice
1 Soft tortilla,chopped
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
mediumhigh 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 meatandspice 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 beancooking liquid to the pot. Stir in all the
remaining ingredients. Bring to a boil, then lower the heat and cook,
uncovered, for One half 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. Adjust
seasonings.
Posted to MMRecipes Digest by BobbieB1 BobbieB1@aol.com on Apr 27, 1998