A Red Chili Nightmare

Serving Size  : 4    

Amount  Measure       Ingredient             Preparation Method
1      cup              pinto beans          dried
1      teaspoon         paprika
5      cups             water
1                       nutmeg                 ground, whole
2      tablespoons      lard
1      teaspoon         cumin
1      tablespoon       bacon drippings
2      teaspoons        oregano                dried, preferred mexican
1                       onion
4      tablespoons      sesame seeds
12    ounces            pork sausage        country-style
1      cup              almonds                blanched-skins removed
1      pound            beef                     coarse grind
12                      red chiles             whole dried  OR
4                       garlic cloves
1 1/2  cups             chile caribe
1      teaspoon         anise
1 1/2  ounces           milk chocolate        small pieces
1/2  teaspoon           coriander seeds
1      can              tomato paste          (6oz)
1/2  teaspoon           fennel seeds
2     tablespoons       vinegar
1/2  teaspoon           cloves                     ground
3     teaspoons         lemon juice
1                       cinnamon stick        ground 1"
1                       soft tortilla               chopped
1      teaspoon         black pepper           freshly ground
                        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.