Tuesday 23 February
Barbara's got a cold, so she wanted something warming and spicy. She started the pinto beans soaking last night, then simmered them in the crockpot all day.
Around 3 PM, she browned a pound of ground beef, then a couple of chopped onions, then sweated the spices in the fat: ca. 2 Tbsp. each of flaked and ground medium Chimayo chile, and 2 Tbsp. each ground coriander and cumin. Finally she threw in a pound can of crushed tomatoes, and let it simmer for a couple of hours, pouring in a ladleful of bean liquid every now and then.
Around 5:30, she poured the meat into the crockpot of beans, and just before serving, we salted it and added the secret ingredient: wine vinegar.
It clears the head, but not quickly enough so that you remember to take a picture.