A RED HOT CHILI NIGHTMARE

2 hot Italian sausages (or to taste)
4 slices bacon, chopped
1 med. onion, coarsely chopped
4 cloves garlic, crushed (or to taste)

Spices:
1 tsp anise seeds, crushed
½ tsp coriander seeds, crushed
½ tsp fennel seeds, crushed
1 inch cinnamon stick
1 tsp freshly ground pepper (or to taste)
1 tsp paprika
½ tsp ground nutmeg
1 tsp ground cumin
2 tsp ground oregano
4 tsp sesame seeds, toasted
¼ lb ground almonds
5-6 tblsp chili powder (or to taste)

1½ oz. baker’s chocolate, broken into pieces
¾ cup tomato sauce
2 tblsp vinegar
3 tblsp lemon juice
1 – 10 oz. can chicken broth

• Place hot Italian sausages in baking dish and cook in a 350 degree oven for about 30 min. Cook and chop into ¼ inch slices.

• In a large pot on stove fry the bacon until crisp. Add the onion and garlic and sauté until onion is translucent. Now add the ground beef and cook until browned. Add the beans and the sliced sausage and mix well.

• Next, all the spices go into the pot. I usually mix up all the spices in a measuring cup first and pour in all at once. Mix well.

• Add the chopped chocolate, chicken broth, tomato sauce, vinegar and lemon juice. Stir well.

• Cover pot and let cook on top of stove for about 1 hour, stirring occasionally. If it gets too thick, add a little water or red wine.

• Alternatively, you can place all in a slow cooker and let “steep” for the day.