Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Ten Chile Chili
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- #61168
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/3 cup cumin seeds
2 tablespoons coriander seeds
2 ancho chilies
2 mulato chilies
4 pasilla chilies
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 tablespoon corn oil
3 pounds large yellow Spanish onions, finely diced
3/4 cup diced celery
1 cup ground ancho chili powder
1/2 teaspoon cayenne pepper
5 bay leaves
1 pequin chili (optional)
3 jalapeno peppers, seeded and minced
3 serrano peppers, seeded and minced
1/2 can (3.5 ounce size) chipotle chilies in adobo sauce, coarsely chopped
1 smoked ham hock
2 cans (24 ounce size) Italian peeled tomatoes, drained
1/2 cup golden tequila
2 cups beef stock
1/2 teaspoon rosemary
1 teaspoon crumbled sage
1 teaspoon oregano
directions
Preheat the oven to 500 degrees F.
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 chilies 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 chilies 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 chilies and ancho chili powder. Cook, stirring frequently, until the celery is softened and the chili powder is fragrant, about 10 minutes.
Add the cayenne, bay leaves, pequin chili, jalapeno and serrano peppers, chipotle chilies, ham hock, tomatoes, tequila, stock, rosemary, sage and oregano. Simmer uncovered over low heat, stirring occasionally, for 4 hours.
added by
ipom
nutrition data
824 calories, 54 grams fat, 27 grams carbohydrates, 53 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
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reviews & comments
November 10, 2009
I've made this recipe about 10 times. I found it in a book, I believe called simply "Southwestern Cooking", a compilation from about 6 or 8 chefs. Bobby Flay was one of the chef's contributing to the book, and he might be the creator of this recipe. There was no ham in that recipe, however. Be sure to use fresh sage and rosemary (especially the sage - I can't remember the quantity in the original off-hand, but I believe that it was 3 stalks of both, and you yank them out when it is done). It takes some time to put together. Wear gloves with all those chilies. I've had better luck "simmering it" by just putting the dutch oven in the oven. Also, after about 1-1/2 hrs, I pull out the pork hock, cut away the fat (it should almost peel off by then) and then put the meat and bones back in. The last bit of cooking is back on the stovetop, trying to rip apart all of the pork hock meat into "pulled-pork" consistancy by poking it with a wooden spoon. BTW, your stockpot needs to be big. It isn't actually all that hot unless you leave all the seeds in the chilies.