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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

 

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