Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.~

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