Ten Chile Chili
Source of Recipe
1/3 cup cumin seeds
2 tablespoons coriander seeds
2 ancho chiles
2 mulato chiles
4 pasilla chiles
6 pounds trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips
1/2 pound thickly sliced lean bacon, cut crosswise into thin matchsticks
3/4 pound ham, finely diced
1 1/2 tablespoons corn oil
3 pounds large yellow Spanish onions, finely diced
3/4 cup diced celery
1 cup ground ancho chile powder
1/2 teaspoon 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 teaspoon rosemary
1 teaspoon crumbled sage
1 teaspoon 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.