Now officially the most-renamed recipe here. Three pounds of meat, one pound of beans, one half pig's foot. Can be eaten in 90 minutes if you time things just right (but will always be better the next day.)
- 1 pt dry pintos
- 3 pts water
- 1/2 trotter (or 2 tbs gelatin in the stockpot)
- 2 tbs oregano
- 4 tbs chili powder
- 1 tbs ground chipotle
- 1 tbs ground cumin
- 3 tbs salt
- 1 onion, rough chop
- 3 cloves garlic, crushed
- 2 bell peppers, rough chop
- 3 tbs butter to saute
- 1 lb chorizo
- 1 lb bison
- 1 lb guest meat (lamb, beef, game, etc)
- 1 pt beef stock
- 1 large can diced tomatoes
Pressure cook pintos, water & trotter @ 2 bars for 1 hour. Mix spices in small bowl. Pour half the tomatoes into large stockpot. Saute onion and garlic with 1 tbs butter, transfer to stockpot, begin to simmer. Do the same with each pepper. Pan fry the chorizo, add 1/3 of spice mix, cook spices, transfer to stockpot, deglaze with 1/3 beef stock. Do the same with the bison, then the guest meat. In the saute pan bring remaining tomatoes to a simmer scraping up all the brown bits, add to stockpot. Add beans, beanwater & trotter bits (do try to remove the bones, though) when they're done. Continue simmering a couple more hours for best flavor.