Roast cumin seeds for 10 minutes in a 375 degree oven. Remove and set
aside. Heat a LARGE kettle and saute the bacon until clear. Brown the
meats first (drain off the fat), and then add the remaining ingredients
and simmer for 3-4 hours on low, adding tomato sauce, beef stock or water
if it seems dry. Correct seasonings and add the cooked beans and tomato
sauce, cook for 1-2 more hours on low.
Ancho Chili Paste:
8 dried anchos, seeded
2 cloves garlic
1 teaspoon oregano
1 teaspoon salt
Prepare chilies by cracking them open and removing seeds and veins and stems. Cover with hot water. Soak for 1 hour. Drain, but reserve the
soaking liquid. Place pepper skins in blender and add enough of the
water so that the total amount in the blender is 2 cups. Add remaining
ingredients and blend until thick and smooth. Done.
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