|
|
|
| Ten Chile Chili |
1/3 cup cumin seeds
2 tblsp coriander seeds
2 ancho chiles
2 mulato chiles
4 pasilla chiles
6 lb trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips
1/2 lb thickly sliced lean bacon, cut crosswise into thin
matchsticks
3/4 lb ham, finely diced
1 1/2 tblsp corn oil
3 lb large yellow Spanish onions, finely diced
3/4 cup diced celery
1 cup ground ancho chile powder
1/2 tsp cayenne pepper
5 bay leaves
1 pequin chile (optional)
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1/2 can (3 1/2 ounces) chipotle chiles in adobo sauce,
coarsely chopped
1 smoked ham hock
2 cans (24 ounces each) Italian peeled tomatoes, drained
1/2 cup golden tequila
2 cups beef stock
1/2 tsp rosemary
1 tsp crumbled sage
1 tsp oregano
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
serrono peppers,
chipotle chiles, ham hock, tomatoes, tequila, stock,
rosemary, sage and
oregano. Simmer uncovered over low heat, stirring
occasionally, for 4
hours.
Recipe by Stephanie da Silva |
| |
|
|
