Haute TexMex Chili Recipe gabor fischer

• 2 1/4 lbs. Organic Blade chuck cut 1/2 x 1/2
• 1 3/4 oz. Spanish Chorizo finely diced
• 1/4 lb. Double smoked thick sliced bacon medium diced
• 1 quart home made beef stock or salt reduced store bought
• 4 oz. Madeira wine
• 1 Large Spanish onion diced
• 1 Carrot diced
• 1 Celery stalk diced
• 2 Bay leaves
• 1 Thyme sprig (fresh)
• 2 Good pinches Saffron
• 2 Dried Ancho chilies
• 2 Dried Pasilla chilies
• 2 Dried Mulato chilies
• 1 Dried Chipolte chili
• 1 tsp. Mexican Mole (Dark)
• 1 tbs. Sweet Hungarian Paprika
• 1 tsp. Cajun Spice
• 1 tbsp. cumin seeds
• 1 tbsp. White, red, black pepper mix
• 1 tbsp. Mexican oregano
• 2 tbsp. olive oil
• 1 Large Spanish onion pureed
• 2 tbsp. Garlic puree1-2 medium tomatos
• 1-2 tomatillos
• 1 tbsp. Alpino Doppio tomato paste or Hunts
• Sea salt
• 1 tbsp. Brown sugar
• Garnishes 1 Sprig of Cilantro 1 Poblano peppers Grilled and sliced in strips Tamale Pepper Chimichurri Oil Slices of Maple Double Smoked Bacon Black Beans Toasted corn kernels

1. Prepare ahead
2. 2- Remove seeds from dried chiles and place chilies in a large pan and toast lightly with weight on top of chilies to ensure complete contact with pan.
3. DO
4. 3- Put all chilies in a bowl of hot water and let sit for about and hour, drain the water, add a little stock and puree in processor.
5. Strain and let sit.
6. 4 Lightly toast cumin seeds and peppercorns in a medium pan, remove and grind in a spice blender or mortar and pestle.
7. 5- Roast tomatos and tomatillo (if not canned) in oven and let char slightly.
8. Then puree in a food processor or finely chop.
9. Set aside.
10. 6- Chimichurri oil blend is equal amounts of cilantro, parsley, one garlic clove, oil and a dash of rice vinigar and or lime juice.
11. Puree and strain if you want to get a more transparent and liquid product.
12. Add oil to thin if required.
13. Cooking Steps
14. In the same Dutch oven, add double smoked thick sliced bacon and cook on medium low until rendered and brown.
15. Remove bacon bits.
16. Add the onions to bacon fat and brown; then add garlic puree and cook for a minute or two.
17. Put toasted cumin/mixed pepper, Hungarian paprika, Cajun spice, and oregano with the onion/garlic mixture and stir for another minute or two.
18. Pour pureed, strained chili mixture, brown sugar, pureed tomato/tomatillo mixture and the meat in with the onion and spices.
19. Pour in strained, reduced broth, stir and see if it requires more broth from the store bought product.
20. It should be thick but not too thick.
21. Garnish with crisp maple double smoked bacon, cheese crisp, chimichurri, beans, grilled corn kernels and sour cream.
22. * Use your own discretion as to how much of the spices you want add.
23. And you can use pre-ground chilies and spices, but starting out with the freshest ingredients makes all the difference!
24. At first try with a little less chili and then increase to your liking.
25. Nothing is a hard-fast rule.
26. Use as general guide and experiment.
27. This, however works pretty good.

bacon, beef, madeira wine, onion, carrot, celery, bay leaves, thyme, saffron, chilies, chilies, chilies, chili, sweet hungarian paprika, cajun spice, cumin seeds, white red, oregano, olive oil, onion pureed, garlic, tomato, salt, brown sugar, cilantro

Taken from www.chowhound.com/recipes/haute-texmex-chili-29182 (may not work)