1 cup pinto beans,dried
5 cup water
2 tbsp lard
1 tbsp bacon drippings
1 onion
12 oz pork sausage,country-style
1 lb beef,coarse grind
4 garlic cloves
1 tsp anise
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp cloves,ground
1 cinnamon stick,ground,1
1 tsp black pepper,freshly ground
1 tsp paprika
1 nutmeg,ground,whole
1 tsp cumin
2 tsp oregano,dried,pref. mexican
4 tbsp sesame seeds
1 cup almonds,blanched,skins remov
12 red chiles,whole dried or
1 1/2 cup chile caribe
1 1/2 oz milk chocolate,small pieces
1 can tomato paste(6oz ea)
2 tbsp vinegar
3 tsp lemon juice
1 soft tortilla,chopped
1 salt
Directions
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.
Servings: 4 servings
A Red Chili Nightmare Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We are able to track the history of meal recipes back into ancient history, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these old cook books were just basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the early Romans used a wide range of aromatic flavors, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy land, such as coriander, parsley, and basil. These new foods and tastes prompted an explosion in cookery books, the majority of which are now in academic collections. During the following few hundred years, the rich families of the West strove to serve the most exotic meals, and consequentially cooks and their recipes were highly sought after. However, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes of the day. By the time we get to the 1900s, cooking publications were starting to become popular mostly as a result of better eduction, people having more spare time and being a little richer. The arrival of television brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this A Red Chili Nightmare recipe.
