Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       cup          Pinto beans,dried
   5       cup          Water
   2       Tablespoon   Lard
   1       Tablespoon   Bacon drippings
   1                    Onion
  12       Ounces       Pork sausage,country-style
   1       pound        Beef,coarse grind
   4       cloves       Garlic
   1       Teaspoon     Anise
     1/2   Teaspoon     Coriander seeds
     1/2   Teaspoon     Fennel seeds
     1/2   Teaspoon     Cloves,ground
   1                    Cinnamon stick,ground,1"
   1       Teaspoon     Black pepper,freshly ground
   1       Teaspoon     Paprika
   1                    Nutmeg,ground,whole
   1       Teaspoon     Cumin
   2       Teaspoon     Oregano,dried,pref. Mexican
   4       Tablespoon   Sesame seeds
   1       cup          Almonds,blanched,skins remov
  12                    Red chiles,whole dried or
   1 1/2   cup          Chile caribe
   1 1/2   Ounces       Milk chocolate,small pieces
   6       Ounces       Tomato paste
   2       Tablespoon   Vinegar
   3       Teaspoon     Lemon juice
   1                    Soft tortilla,chopped
                        Salt

Preparation:

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.