Ten Chile Chili

Recipe Ingredients

1/3 cup	36g / 1.3oz	Cumin seeds
2 tablespoons	30ml	Coriander seeds
2		New Mexico or Anaheim peppers - roasted, peeled, seeded
2		Ancho chiles
2		Mulato chiles
4		Pasilla chiles
6 lbs	2724g / 96oz	Trimmed beef chuck - cut into 1 1/2 by 1/4 inch strips
1/2 lb	227g / 8oz	Thickly sliced lean bacon - cut crosswise into thin matchsticks
3/4 lb	340g / 11oz	Ham - finely diced
1 1/2 tablespoons	22ml	Corn oil
3 lbs	1362g / 48oz	Large yellow Spanish onions - finely diced
3/4 cup	82g / 2.9oz	Diced celery
1 cup	237ml	Ground ancho chile powder
1/2 teaspoon	2.5ml	Cayenne pepper
5		Bay leaves
1		Pequin chile
3		Jalapeno peppers - seeded and minced
3		Serrano peppers - seeded and minced
1/2		Chipotle chiles in adobo sauce - coarsely chopped
1		Smoked ham hock
2		Italian peeled tomatoes - drained
1/2 cup	118ml	Golden tequila
2 cups	474ml	Beef stock
1/2 teaspoon	2.5ml	Rosemary
1 teaspoon	5ml	Crumbled sage
1 teaspoon	5ml	Oregano

Recipe Instructions

Preheat the oven to 500F.

In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, 1 to 2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food processor.

Place the ancho, mulato and pasilla chiles on a baking sheet and toast them in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind the chiles in a spice grinder or food processor until powdered.

In a stockpot, combine the beef, bacon, ham and corn oil. Cook over moderate heat until the fat is rendered and the bacon is golden, about 20 minutes.

Add the celery, ground chiles and ancho chile powder. Cook, stirring frequently, until the celery is softened and the chile powder is fragrant, about 10 minutes.

Add the cayenne, bay leaves, pequin chile, jalapeno and serrano peppers, chipotle chiles, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours.

Source:
Jim Ridley

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