Nine Chile Chili
From hungrybear 15 years ago
- 240 minutes to make
- Serves 4
Can we say a little on the heated side
Ingredients
- 1/3 cup cumin seeds shopping list
- 2 tablespoon coriander seeds shopping list
- 2 ancho chiles shopping list
- 2 mulato chiles shopping list
- 4 pasilla chiles shopping list
- 6 pounds trimmed beef chuck, cut into 1 1/2 by 1/4 inch strips shopping list
- 1/2 pound thickly sliced lean bacon, cut crosswise into thin match sticks shopping list
- 3/4 pound ham, finely diced shopping list
- 1 1/2 tablespoons corn oil shopping list
- 3 pounds large yellow Spanish onions, finely diced shopping list
- 3/4 cup diced celery shopping list
- 1 cup ground ancho chile powder shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 5 bay leaves shopping list
- 1 pequin chile, optional shopping list
- 3 jalapeno peppers, seeded and minced shopping list
- 3 serrano peppers, seeded and minced shopping list
- 1/2 3 1/2 ounce can chipotle chiles in adobo sauce, coarsely chopped shopping list
- 1 smoked ham hock shopping list
- 2 24 ounce cans Italian peeled tomatoes, drained shopping list
- 1/2 cup golden tequila shopping list
- 2 cups beef stock shopping list
- 1/2 teaspoon rosemary shopping list
- 1 teaspoon crumbled sage shopping list
- 1 teaspoon oregano shopping list
How to make it
- 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.
- "Note" Make sure skillet is a iron handle one and not a handle that is plastic that melts in a oven
The Rating
Reviewed by 7 people-
Calling all 'Firemen' Please report to WI, a lady has her mouth on fire!' with thios alarming chili:) HIGH FIVE FORKS!!!!
snowcat17
in Milwaukee loved it
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Great jacked-up recipe Wow fire I reckon. great post thaks
momo_55grandma
in Mountianview loved it
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Not only spicy, but a great combination of peppers!
fishtrippin
in Estelline loved it
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