Text 26323, 77 rader
Skriven 2012-06-21 04:52:00 av DAVE DRUM (1:261/1381)
Ärende: Chile 779
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: .45cal Chili
 Categories: Chilies, Beef, Pork, Beans, Vegetables
      Yield: 4 Servings
 
      1 c  Pinto beans; dried
      5 c  Water
      2 tb Lard
      1 tb Bacon drippings
      1 lg Onion
     12 oz Pork country-style sausage
      1 lb Beef; coarse ground
      4 cl Garlic
      1 ts Anise
    1/2 ts Coriander seeds
    1/2 ts Fennel seeds
    1/2 ts Cloves; ground
      1    (1") Cinnamon stick; ground
      1 ts Black pepper; fresh ground
      1 ts Paprika
      1    Nutmeg; ground, whole
      1 ts Cumin
      2 ts Oregano; dried
      4 tb Sesame seeds
      1 c  Almonds; blanched, skins
           - removed
     12    Red chilies; dried
           +=OR=+
  1 1/2 c  Chile caribe
  1 1/2 oz Milk chocolate; in sm pieces
      6 oz Can tomato paste
      2 tb Vinegar
      3 ts Lemon juice
      1    Soft tortilla; chopped
           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.
  
  Taste when curiosity becomes unbearable and courage is
  strong. Adjust seasonings.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The most dangerous food is wedding cake. - James Thurber
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