A Red Chili Nightmare

Ingredients

Amount		Ingredient	Preparation
1	cup	pinto beans, dried
1	teaspoon	paprika
5	cups	water
1	whole	nutmeg	ground
2	tablespoons	lard
1	teaspoon	cumin
1	tablespoon	bacon drippings
2	teaspoons	oregano	dried, preferably Mexican
1	each	onion
4	tablespoons	sesame seeds
12	ounces	pork sausage	country-style
1	cup	almonds	blanched, skins removed
1	pound	beef	coarse grind
12	each	red chilis, dried	or fresh
4	cloves	garlic
1 1/2	cups	chile caribe
1	teaspoon	anise
1 1/2	ounces	milk chocolate	small pieces
1/2	teaspoon	coriander seeds
6	ounces	tomato paste
1/2	teaspoon	fennel seeds
2	tablespoons	vinegar
1/2	teaspoon	cloves, ground
3	teaspoons	lemon juice
1	each	cinnamon stick	1 inch
1	each	corn tortillas	soft, chopped
1	teaspoon	black pepper	freshly ground
1	x	salt

Directions

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.

Taste when curiosity becomes unbearable and courage is strong.

Adjust seasonings.