Basic information

.45cal chili


5 c
4 Tbs
 Sesame seeds
 Garlic cloves
3 tsp
 Lemon juice
2 tsp
 Oregano,dried,pref. Mexican
2 Tbs
2 Tbs
12 oz
 Pork sausage,country-style
 Red chiles,whole dried or
1/2 tsp
 Coriander seeds
1/2 tsp
 Fennel seeds
1/2 tsp
1 1/2 oz
 Milk chocolate,small pieces
1 1/2 c
 Chile caribe
1 tsp
1 tsp
 Black pepper,freshly ground
1 tsp
1 tsp
1 lb
 Beef,coarse grind
1 cn
 Tomato paste(6oz ea)
1 c
 Pinto beans,dried
1 c
 Almonds,blanched,skins remov
1 Tbs
 Bacon drippings
 Cinnamon stick,ground,1
 Soft tortilla,chopped


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.