Brendan Walsh'S Ten-Chile Chili

• 3 lbs Spanish onions, chopped (i.e. use 3 lbs. large, mild, sweet onions)
• 3/4 lb thick slab bacon, diced
• 5 lbs lean beef chuck, trimmed and cut into 1/4-inch by 1 1/2-inch strips
• 3/4 cup diced celery
• 1/2 cup chopped dried mulato chile
• 1/2 cup chopped dried pasilla pepper
• 1/2 cup chopped dried ancho chile
• 5 dried chilies, pequin
• 1 cup dried ancho chile powder
• 1/3 cup ground toasted coriander seed
• 1/3 cup ground cumin
• 1 tablespoon cayenne pepper
• 2 teaspoons cayenne pepper
• 5 bay leaves
• 4 cups peeled peeled seeded and chopped ripe plum tomatoes (or chopped, canned Italian plum tomatoes)
• 2 cups beef stock or 2 cups chicken stock
• 1/2 cup tequila (such as Cuervo Gold)
• 1/4 cup seeded minced serrano chili
• 1/4 cup seeded minced jalapeno chile
• 3 1/2 ounces canned chipotle chiles in adobo, chopped
• 1 smoked ham hock (or 1 smoked turkey leg)
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 1 sprig fresh oregano
• salt (to taste)
• Garnish
• 1 tablespoon olive oil
• 1 cup seeded julienned red bell pepper
• 1 cup seeded julienned yellow bell pepper
• 1 cup seeded julienned poblano chile
• 1 cup seeded julienned anaheim chili
• 1 jalapeno chile, seeded and julienned

1. Assemble the mise en place for this recipe. (Assemble your ingredients).
2. You will need a large Dutch oven.
3. In a large Dutch oven, cook the bacon, stirring frequently, over medium-high heat for 5 minutes, or until fat is rendered. Using a slotted spoon, remove the bacon and drain on paper towels. Drain off all but 2 to 3 tablespoons of bacon fat.
4. Add a quarter of the beef to the pot and cook, stirring, for 2 to 3 minutes. Remove the meat and drain on paper towels. Repeat with the remaining meat, cooking in batches.
5. When all the meat has been browned, add the onions to the pot. Lower the heat and cook, stirring frequently, for 15 to 20 minutes, or until caramelized. Add the celery and cook for 4 to 5 minutes, or until tender.
6. Return the meat to the pot. Stir in the chopped dried chiles, chiles pequin, chile powder, ground coriander, ground cumin, cayenne, and bay leaves. Add the tomatoes, stock, and tequila and stir to blend. Stir in the minced chiles, chipotle chiles, ham hock, rosemary, sage, and oregano. Raise the heat and bring to a simmer. Reduce the heat to medium-low and cook, partially covered, for 6 hours, stirring occasionally, or until the chili is thick and the flavors are intensely blended. Taste and add salt, if necessary.
7. To prepare the garnish, about 20 minutes before the chili is ready, heat the olive oil in a large saucepan over medium-high heat. Add the julienned bell peppers and chiles and saute for 4 to 5 minutes, or ;until just softened. Remove from the heat, cover to keep warm, and set aside.
8. To serve, remove the ham hock, bay leaves, and herb sprigs from the chili. Serve the chili in bowls, topped with a spoonful of julienned peppers.
9. Serve Cilantro Rice recipe #117778 on the side, if desired.

onions, bacon, lean beef chuck, celery, mulato chile, pepper, ancho chile, chilies, chile powder, ground toasted coriander seed, ground cumin, cayenne pepper, cayenne pepper, bay leaves, tomatoes, beef stock, tequila, serrano chili, jalapeno chile, chiles, ham hock, rosemary, sage, oregano, salt, olive oil, red bell pepper, yellow bell pepper, chile, anaheim chili, jalapeno chile

Taken from www.food.com/recipe/brendan-walshs-ten-chile-chili-117928 (may not work)