Recipe - Lagniappe Chili

1 pound Dried pinto beans
6 qt Water or beef stock
2 Bay leaves
3 ounce Dried tomatoes
1 tablespoon Sage
1 teaspoon Oregano
3 teaspoon Cayenne powder
1 tablespoon Black mustard seed; roasted
1 tablespoon Cumin seed; roasted
One half cup Worcestershire sauce
One half cup Nuoc mam
One fourth cup Black pepper
One fourth cup Hot paprika
One fourth cup Ground cumin
4 lg Chipotle peppers; torn
into pieces
2 lg Jalapeno peppers;
chopped
2 pound Fresh tomatoes; chopped
1 cn (28oz) peeled tomatoes;
chopped
12 ounce Tomato paste
2 Heads garlic; pressed
2 lg Yellow onions; chopped
4 tablespoon Canola oil
1 pound Kielbasa
3 pound Ground beef
2 tablespoon Dried shrimp
1 cup Smoked oysters
One fourth cup Honey
Salt to taste

From: Tom Solomon bigheat@EARTHLINK.NET

Date: Wed, 10 Jul 1996 10:42:10 0700
Recipe By: Tom Solomon

Soak pinto beans overnight. Next morning drain the beans, discarding those
that are floating.

Heat water or beef stock, add pintos. Bring to a slow boil, reduce heat,
add bay leaves, and simmer for two hours. While the beans are simmering,
put one tablespoon of cumin seeds and one tablespoon black mustard seeds in
a small dry frying pan. Turn heat on high, and cook, stirring constantly,
until seeds *just* begin to pop. Remove from heat immediately, and crush in
a mortar and pestle or food processor. Reserve.

Next, add all dry spices, tomatoes, and chipotle peppers to the beans. Stir
well. Add worcestershire sauce and nuoc mam, stir. Put four tablespoons of
oil into a large skillet, chop onions and jalapeno peppers, and fry on
medium heat until onions are translucent. Add to the chili pot, stir. Slice
one pound of kielbasa, brown in skillet, add to chili. Now brown three
pounds of ground beef, chopping with spatula into bitesized chunks. Remove
from heat, drain, and add to chili.

Now press two heads (about 25 cloves) of garlic into the chili. Add dried
shrimp and smoked oysters. Stir, bring to a boil, reduce to a medium
simmer, and cook, covered, for an additional one to two hours, stirring
occasionally. About fifteen minutes before serving add a quarter cup of
honey, stir, and salt to taste. Remove from heat, and serve.

EATL Digest 9 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.