A red chili nightmare-ch

1      Cup           Pinto beans -- dried
   1      Teaspoon      Paprika
   5      Cups          Water
   1                    Nutmeg,ground -- whole
   2      Tablespoons   Lard
   1      Teaspoon      Cumin
   1      Tablespoon    Bacon drippings
   2      Teaspoons     Oregano,dried -- pref. Mexican
   1                    Onion
   4      Tablespoons   Sesame seeds
  12      Ounces        pork sausage -- country-style
   1      Cup           Almonds,blanched -- skins remov
   1      Pound         Beef -- coarse grind
  12                    Red chiles -- whole dried or
   4                    garlic cloves
   1 1/2  Cups          Chile caribe
   1      Teaspoon      Anise
   1 1/2  Ounces        Milk chocolate -- small pieces
     1/2  Teaspoon      Coriander seeds
   1      Can           Tomato paste(6oz ea)
     1/2  Teaspoon      Fennel seeds
   2      Tablespoons   Vinegar
     1/2  Teaspoon      Cloves -- ground
   3      Teaspoons     Lemon juice
   1                    Cinnamon stick,ground -- 1"
   1                    Soft tortilla -- chopped
   1      Teaspoon      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.~