Subj : Re: Chili Bean Dip
To : Shawn Highfield
From : Sean Dennis
Date : Mon Mar 03 2025 17:09:47
-=> Shawn Highfield wrote to Sean Dennis <=-
SH> With that pun Sean, I should add you to my twit filter. LOL
Something topical:
Time flies like an arrow. Fruit flies like a banana.
The difference between knowlege and wisdom: knowledge is knowing that a
tomato is a fruit and wisdom is knowing not to put a tomato into a fruit
salad.
The More You Know.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: .45cal Chili
Categories: Ethnic, Chili
Yield: 4 Servings
1 c Pinto beans,dried
5 c Water
2 tb Lard
1 tb Bacon drippings
1 Onion
12 oz Pork sausage,country-style
1 lb Beef,coarse grind
4 Garlic cloves
1 ts Anise
1/2 ts Coriander seeds
1/2 ts Fennel seeds
1/2 ts Cloves,ground
1 Cinnamon stick,ground,1"
1 ts Black pepper,freshly ground
1 ts Paprika
1 Nutmeg,ground,whole
1 ts Cumin
2 ts Oregano,dried,pref. Mexican
4 tb Sesame seeds
1 c Almonds,blanched,skins remov
12 Red chiles,whole dried or
1 1/2 c Chile caribe
1 1/2 oz Milk chocolate,small pieces
1 cn Tomato paste(6oz ea)
2 tb Vinegar
3 ts 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.
MMMMM
-- Sean
... Puns are bad but poetry is verse.
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