A Red Chili Nightmare

Yield: 4 Servings

1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage,country-style
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried,pref. mexican
4 T sesame seeds
1 c almonds,blanched, skins
-removed
12 red chiles,whole dried or
1 1/2 c chile caribe
1 1/2 oz milk chocolate,small pieces
1 cn tomato paste(6 oz ea)
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
1 salt

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 1/2 hour longer.
Stir occasionally.
Add water only if necessary to maintain the consistency of a chunky soup.




A Very Tasty Chili

Yield: 1 Servings

3 red new mex chiles,Dried
2 chipotles
1 habanero
4 cloves garlic
1 t cumin,Ground
1 t origano,Dried
1 T vegetable oil
1 lg onion,chopped
1/2 lb beef,Minced
1 15oz can tomatoes
1 15oz can kidney beans

Cut the tops off the dried chiles. Toast them in a hot frying pan
for a few minutes until fragrant and then soak them in hot water for
20 minutes. Liquidise them with some of the soaking water. Roughly
chop the habanero and the garlic and add them to the liquidiser along
with the cumin and origano. Puree some more.

Heat the oil in a saucepan and fry the onion until softened. Add the
meat and cook until browned. Add the chile puree, tomatoes and beans.
Cover and simmer for at least half an hour. Uncover, raise the heat a
little and allow the excess liquid to evaporate (about 10 minutes).