Categories: Chili, Beans 
      Yield: 4 servings 
  
      1 c  Pinto beans,dried                   1 ts Paprika 
      5 c  Water                               1    Nutmeg,ground,whole 
      2 tb Lard                                1 ts Cumin 
      1 tb Bacon drippings                     2 ts Oregano,dried,pref. Mexican 
      1    Onion                               4 tb 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 ts Anise                           1 1/2 oz Milk chocolate,small pieces 
    1/2 ts Coriander seeds                     1 cn Tomato paste(6oz ea) 
    1/2 ts Fennel seeds                        2 tb Vinegar 
    1/2 ts Cloves,ground                       3 ts Lemon juice 
      1    Cinnamon stick,ground,1"            1    Soft tortilla,chopped 
      1 ts 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.~