Post by JJ Judkins on Jan 5, 2010 18:33:08 GMT -6
* Exported from MasterCook *
.45cal Chili
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup Pinto beans -- dried
5 cups Water
2 tablespoons Lard
1 tablespoon Bacon drippings
1 Onion
12 ounces Pork sausage -- country-style
1 pound Beef -- coarse grind
4 Garlic cloves
1 teaspoon Anise
1/2 teaspoon Coriander seeds
1/2 teaspoon Fennel seeds
1/2 teaspoon Cloves -- ground
1 Cinnamon stick -- ground,1
1 teaspoon Black pepper -- freshly ground
1 teaspoon Paprika
1 Nutmeg -- ground,whole
1 teaspoon Cumin
2 teaspoons Oregano -- dried,pref. Mexican
4 tablespoons Sesame seeds
1 cup Almonds -- blanched,skins remov
12 Red chiles -- whole dried or
1 1/2 cups Chile caribe
1 1/2 ounces Milk chocolate -- small pieces
1 can Tomato paste -- (6oz ea)
2 tablespoons Vinegar
3 teaspoons Lemon juice
1 Soft tortilla -- chopped
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.
Converted by MC_Buster.
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Per Serving (excluding unknown items): 1349 Calories; 94g Fat (61.0% calories from fat); 56g Protein; 80g Carbohydrate; 25g Dietary Fiber; 146mg Cholesterol; 952mg Sodium. Exchanges: 3 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 15 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
.45cal Chili
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Pinto beans -- dried
5 cups Water
2 tablespoons Lard
1 tablespoon Bacon drippings
1 Onion
12 ounces Pork sausage -- country-style
1 pound Beef -- coarse grind
4 Garlic cloves
1 teaspoon Anise
1/2 teaspoon Coriander seeds
1/2 teaspoon Fennel seeds
1/2 teaspoon Cloves -- ground
1 Cinnamon stick -- ground,1
1 teaspoon Black pepper -- freshly ground
1 teaspoon Paprika
1 Nutmeg -- ground,whole
1 teaspoon Cumin
2 teaspoons Oregano -- dried,pref. Mexican
4 tablespoons Sesame seeds
1 cup Almonds -- blanched,skins remov
12 Red chiles -- whole dried or
1 1/2 cups Chile caribe
1 1/2 ounces Milk chocolate -- small pieces
1 can Tomato paste -- (6oz ea)
2 tablespoons Vinegar
3 teaspoons Lemon juice
1 Soft tortilla -- chopped
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.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1349 Calories; 94g Fat (61.0% calories from fat); 56g Protein; 80g Carbohydrate; 25g Dietary Fiber; 146mg Cholesterol; 952mg Sodium. Exchanges: 3 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 15 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0