Several different kinds of chilies and peppers make this chili taste authentic and delicious.
- 1/3 cup cumin seeds
- 2 tablespoons coriander seeds
- 2 ancho chilies
- 2 mulato chilies
- 4 pasilla chilies
- 1 pequin chile
- 3 jalapeno peppers, seeded and minced
- 3 serrano peppers, seeded and minced
- 6 pounds trimmed beef chuck, cut into 1 ½ by ¼ inch strips
- ½ pound thickly sliced lean bacon, cut crosswise into thin matchsticks
- ¾ pound ham, finely diced
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1 ½ Tbsp. corn oil
- 3 pounds large yellow Spanish onions, finely diced
- ¾ cup diced celery
- 1 cup ground ancho chile powder
- ½ teaspoon cayenne pepper
- 5 bay leaves
- 3 ½ ounces chipotle peppers in adobo sauce, coarsely chopped
- 1 smoked ham hock
- 2 (24 oz.) cans Italian peeled tomatoes, drained and coarsely chopped
- ½ cup golden tequila
- 2 cups beef stock
- ½ teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
Preheat over to 500°
In a medium skillet, toast the cumin and coriander seeds over moderate heat until fragrant, about 1-2 minutes. Immediately remove from heat. Grind to a powder in a spice grinder or food processor.
Place the ancho, mulatto and pasilla chilies on a baking sheet and toast in the oven until fragrant and puffed up, about 2 minutes. Remove the stems and seeds and grind in a spice grinder or food processor. 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; drain.
Add the celery, onions, ground chilies and ancho chile powder to the stockpot. Cook, stirring frequently until the celery and onions are softened and the chile powder is fragrant, about 10 minutes.
Add the cayenne, bay leaves, pequin chile, jalapeno and Serrano peppers, chipotle peppers, ham hock, tomatoes, beans, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat (stirring occasionally) for 4 hours.