Ten-chile Chili
Source of Recipe
Recipezaar
List of Ingredients
3 lbs Spanish onions, chopped
3/4 lb thick slab bacon, diced
5 lbs lean beef chuck, trimmed and cut into 1/4-inch by 1 1/2-inch strips
3/4 cup diced celery
1/2 cup chopped dried mulato chiles
1/2 cup chopped dried pasilla peppers
1/2 cup chopped dried ancho chiles
5 dried chilies, pequin
1 cup dried ancho chile powder
1/3 cup ground toasted coriander seeds
1/3 cup ground cumin
1 tablespoon cayenne pepper
2 teaspoons cayenne pepper
5 bay leaves
4 cups peeled peeled seeded and chopped ripe plum tomatoes (or chopped, canned Italian plum tomatoes)
2 cups beef stock or chicken stock
1/2 cup tequila (such as Cuervo Gold)
1/4 cup seeded minced serrano chilies
1/4 cup seeded minced jalapeno chiles
3 1/2 ounces canned chipotle chiles in adobo, chopped
1 smoked ham hock (or 1 smoked turkey leg)
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh oregano
salt (to taste)
Garnish
1 tablespoon olive oil
1 cup seeded julienned red bell peppers
1 cup seeded julienned yellow bell peppers
1 cup seeded julienned poblano chiles
1 cup seeded julienned anaheim chilies
1 jalapeno chile, seeded and julienned
Recipe
Assemble the mise en place for this recipe. (Assemble your ingredients).
You will need a large Dutch oven.
In a large Dutch oven, cook the bacon, stirring frequently, over medium-high heat for 5 minutes, or until fat is rendered. Using a slotted spoon, remove the bacon and drain on paper towels. Drain off all but 2 to 3 tablespoons of bacon fat.
Add aquarter of the beef to the pot and cook, stirring, for 2 to 3 minutes. Remove the meat and drain on paper towels. Repeat with the remaining meat, cooking in batches.
When all the meat has been browned, add the onions to the pot. Lower the heat and cook, stirring frequently, for 15 to 20 minutes, or until caramelized. Add the celery andcook for 4 to 5 minutes, or until tender.
Return the meat to the pot. Stir in the chopped dried chiles, chiles pequin, chile powder, ground coriander, ground cumin, cayenne, and bay leaves. Add the tomatoes, stock, and tequila and stir to blend. Stir in the minced chiles, chipotle chiles, ham hock, rosemary, sage, and oregano. Raise the heat and bring to a simmer. Reduce the heat to medium-low and cook, partially covered, for 6 hours, stirring occasionally, or until the chili is thick and the flavors are intensely blended. Taste and add salt, if necessary.
To repare the garnish, about 20 minutes before the chili is ready, heat the olive oil in a large saucepan over medium-high heat. Add teh julienned bell peppers and chiles and saute for 4 to 5 minutes, or ;until just softened. Remove from the heat, cover to keep warm, and set aside.
To serve, remove the ham hock, bay leaves, and herb sprigs from the chili. Serve the chili in bowls, topped with a spoonful of julienned peppers.
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