This Cal Chili is a robust, hearty dish that bridges the gap between traditional American chili and Mexican mole-inspired stews. It features a luxurious blend of coarse-ground beef and country-style pork sausage, simmered with pinto beans until tender. The flavor profile is deeply savory and aromatic, thanks to a complex spice mix including anise, cinnamon, cloves, and cumin, balanced by the acidity of vinegar and lemon juice. A touch of dark chocolate and toasted almonds adds a velvety texture and subtle sweetness, while dried red chiles provide a gentle, lingering heat. This slow-cooked masterpiece is perfect for cold evenings, family gatherings, or when you crave a comforting, protein-packed meal with incredible depth of flavor.
Cal Chili
Description
This Cal Chili is a robust, hearty dish that bridges the gap between traditional American chili and Mexican mole-inspired stews. It features a luxurious blend of coarse-ground beef and country-style pork sausage, simmered with pinto beans until tender. The flavor profile is deeply savory and aromatic, thanks to a complex spice mix including anise, cinnamon, cloves, and cumin, balanced by the acidity of vinegar and lemon juice. A touch of dark chocolate and toasted almonds adds a velvety texture and subtle sweetness, while dried red chiles provide a gentle, lingering heat. This slow-cooked masterpiece is perfect for cold evenings, family gatherings, or when you crave a comforting, protein-packed meal with incredible depth of flavor.Ingredients
Directions
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Rinse the dried pinto beans and soak them in a bowl with 2 to 3 cups of water overnight.
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The next day, pour the soaked beans and their soaking water into a heavy saucepan, then add 2 to 3 more cups of fresh water.
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Bring the beans to a boil over medium-high heat, then reduce heat to low and simmer, partially covered, for about 45 minutes until tender but firm.
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Drain the cooked beans, reserving the cooking liquid for later use.
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In a heavy skillet, melt the lard over medium heat and lightly fry the drained beans until slightly toasted; set aside.
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In a large heavy pot, melt the bacon drippings over medium heat.
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Add the chopped onion and cook until translucent and soft.
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In a bowl, combine the country-style pork sausage and coarse-ground beef with garlic, anise, coriander, fennel, cloves, cinnamon, black pepper, paprika, nutmeg, cumin, and oregano.
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Add the meat and spice mixture to the pot with the onions.
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Break up the meat with a fork and cook, stirring occasionally, until thoroughly browned.
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Stir in the fried beans, reserved bean cooking liquid, sesame seeds, blanched almonds, dried red chiles, chile caribe, milk chocolate, tomato paste, vinegar, lemon juice, and chopped tortilla.
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Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
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Add additional water if needed to maintain a chunky soup consistency.
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Taste and adjust seasonings with salt and pepper before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 888kcal
- % Daily Value *
- Total Fat 39.1g61%
- Saturated Fat 11.6g58%
- Cholesterol 62.8mg21%
- Sodium 833.1mg35%
- Total Carbohydrate 106.3g36%
- Dietary Fiber 10.5g42%
- Sugars 84.3g
- Protein 31.0g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
