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A Red Chili Nightmare

Type: Meat, Nuts, Pork, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 cup 160g / 5.6ozPinto beans - dried
5 cups 1185mlWater
2 tablespoons 30mlLard
1 tablespoon 15mlBacon drippings
1   Onion
12 oz 340gPork sausage - country-style
1 lb 454g / 16ozBeef - coarse grind
4   Garlic cloves
1 teaspoon 5mlAnise
1/2 teaspoon 2.5mlCoriander seeds
1/2 teaspoon 2.5mlFennel seeds
1/2 teaspoon 2.5mlCloves - ground
1   Cinnamon stick - ground, 1
1 teaspoon 5mlBlack pepper - freshly ground
1 teaspoon 5mlPaprika
1   Nutmeg - ground, whole
1 teaspoon 5mlCumin
2 teaspoons 10mlMexican oregano - dried
4 tablespoons 60mlSesame seeds
1 cup 93g / 3.3ozAlmonds - blanched
12   Red chiles - whole dried
1 1/2 cups 355mlChile caribe
1 1/2 oz 42gMilk chocolate - small pieces
1   Tomato paste - (6oz ea)
2 tablespoons 30mlVinegar
3 teaspoons 15mlLemon juice
1   Soft tortilla - chopped

Recipe Instructions

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 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.

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 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.

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.

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

The Beef Industry Council


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