Concentrated Hell Chili ~
~ adapted from Nigella ~
Wash and pick over 1 pound dry pinto beans. Add 1 tablespoon salt to the beans, pour 1 bottle or 1 can of beer and enough water to come up over the beans by a few inches. Cover and place in the refrigerator to soak overnight.
The next day, add 2 more cups of water to the liquid and beans.
Set the pot over medium heat and add 2 tablespoons vegetable oil, 1 envelope of onion soup mix and 1 teaspoon garlic powder. Stir. Dice 1 large yellow onion and add.
Allow the liquid to come to a boil, reduce to a hard simmer and cook until beans are tender and the liquid has reduced and thickened. Add more hot water to the pot and stir occasionally if they appear to become dry or in need of more liquid.
Tear or snip off ends and take the seeds out of 4 dried Anaheim or New Mexico chili pods and 2 dried Ancho or Pasilla chili pods. Put them into a blender to break down into small pieces. Pour a second bottle or can of beer in the blender. Add 1 teaspoon each of cayenne pepper and oregano. Add one more envelope of onion soup mix, plus 8 ounces tomato sauce, and blitz until it’s completely blended.
In a large skillet, add just enough oil to brown 1 pound ground beef. Add 1 tablespoon ground cumin, salt and pepper. When the meat is cooked through and much of the liquid has cooked down, add the contents of the mixture from the blender. Allow to simmer 10 minutes.
Add the meat mixture to the beans, stir, and taste to adjust for salt if more is needed. Add 10 shots of Tabasco sauce, stir and let simmer for 20 to 30 minutes. Cover, remove from heat, allow to come to room temperature, and refrigerate overnight. The flavor will intensify and be even better the following day when it is warmed.
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