Recipe#3286

Title: 10 Chile

Newsgroups: rec.food.recipes 
 Subject: Ten Chile Chili 
 Message-ID: VCMTKEG@taronga.com 
 Date: Sun, 15 Aug 1993 19:53:52 GMT 

(Tho I can only count nine)
 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.