Meat!

Thai Shrimp Chili
Serves 12-15

4 pounds pinto beans
2 pounds frozen shrimp (the small ones, not the teeny ones. ~50 per count)
1 pound bacon
3 medium red onions
1 lump ginger
4-5 oranges (or, equivalent volume tangerines, mandarins, etc)
1 can honey roasted peanuts
1 can coconut milk
Sriracha (or other Vietnamese hot sauce)
Ginger chili paste
Cayenne pepper

Put the beans in a pot and cover with water. Bring to a boil, add salt. Take off of heat and let soak overnight.
In a large pot, fry the bacon. Remove the cooked bacon, but keep the drippings on the heat.
Add the red onions, finely minced. Fry onions until they start turning clear. Add the ginger, grated. Add the zest of all the oranges. At this point, you can also add garlic, shallots, cumin seeds, lemongrass, whatever you want.
Fry all of the tasty seasonings and inhale the aromas.
Add the shrimp and the oranges, cubed. The shrimp are fully cooked, we're just trying to sweat the ice crystals off of the shrimp and soften the oranges.
Add Sriracha, ginger chili paste, and cayenne to taste. Each one ot the chilis hits a different part of the palate.
Add the beans and coconut milk.
Let simmer until beans are tender.
Add peanuts and crumbled bacon.
Top with goldfish crackers and serve.