A Red Chili Nightmare

• 1 cup pinto beans dried
• 5 cups water
• 2 teaspoons lard
• 1 teaspoon bacon drippings
• 1 each onions
• 12 ounces sausage country-style
• 1 pound beef coarse grind
• 4 each garlic cloves
• 1 teaspoon star anise
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cloves ground
• 1 each cinnamon sticks ground, 1 inch
• 1 teaspoon black pepper freshly ground
• 1 x black pepper freshly ground
• 1 teaspoon paprika
• 1 each nutmeg ground,whole
• 1 teaspoon cumin
• 2 teaspoons oregano dried,pref. mexican
• 4 teaspoons sesame seeds
• 1 cup almonds blanched, skins remov
• 12 each red chili peppers hole dried or
• 1/2 cup chile pepper hot, caribbean
• 2 ounces milk chocolate mall pieces
• 6 ounces tomato paste
• 2 teaspoons vinegar
• 3 teaspoons lemon juice
• 1 each flour tortillas soft,chopped
• 1 x salt to taste

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
2. Check the beans occasionally and add water as necessary to keep them moist.
3. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
4. 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.
5. Check occasionally and add water if necessary.
6. Drain the beans, reserving the cooking liquid.
7. Melt the lard in a heavy skillet over medium heat.
8. Add the beans and lightly fry them in the lard.
9. Set aside.
10. Melt the drippings in a large heavy pot over medium heat.
11. Add the onion and cook until it is translucent.
12. Combine the sausage and the beef with all the spices up through the oregano.
13. Add this meat-and-spice mixture to the pot with the onion.
14. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
15. Add the reserved bean-cooking liquid to the pot.
16. Stir in all the remaining ingredients.
17. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
18. Stir occasionally.
19. Add water only if necessary to maintain the consistency of a chunky soup.
20. Taste when curiosity becomes unbearable and courage is strong.
21. Adjust seasonings.

pinto beans, water, lard, bacon, onions, sausage country, garlic, star anise, coriander seeds, fennel seeds, cloves ground, cinnamon sticks ground, black pepper, black pepper, paprika, nutmeg ground, cumin, oregano, sesame seeds, almonds blanched, red chili peppers, chile pepper, milk chocolate, tomato paste, vinegar, lemon juice, flour tortillas soft, salt

Taken from recipeland.com/recipe/v/a-red-chili-nightmare-186 (may not work)