"Haute" TexMex Chili Recipe

Ingredients

For 2 servings

• 1 pound 2 ¼ lbs. Organic Blade chuck cut ½″ x ½″
• 1 ounce 1 ¾ oz. Spanish Chorizo finely diced
• 1 pound ¼ lb. Double smoked thick sliced bacon medium diced
• 1 quart 1 quart home made beef stock or salt reduced store bought
• 4 ounce 4 oz. Madeira wine
• 1 item 1 Large Spanish onion diced
• 1 item 1 Carrot diced
• 1 item 1 Celery stalk diced
• 2 item 2 Bay leaves
• 1 item 1 Thyme sprig (fresh)
• 2 item 2 Good pinches Saffron
• 2 item 2 Dried Ancho chilies
• 2 item 2 Dried Pasilla chilies
• 2 item 2 Dried Mulato chilies
• 1 item 1 Dried Chipolte chili
• 1 teaspoon 1 tsp. Mexican Mole (Dark)
• 1 item 1 tbs. Sweet Hungarian Paprika
• 1 teaspoon 1 tsp. Cajun Spice
• 1 tablespoon 1 tbsp. cumin seeds
• 1 tablespoon 1 tbsp. White, red, black pepper mix
• 1 tablespoon 1 tbsp. Mexican oregano
• 2 tablespoon 2 tbsp. olive oil
• 1 item 1 Large Spanish onion pureed
• 2 tablespoon 2 tbsp. Garlic puree1-2 medium tomato’s
• 1 item 1-2 tomatillos
• 1 tablespoon 1 tbsp. Alpino Doppio tomato paste or Hunts
• 1 item Sea salt
• 1 tablespoon 1 tbsp. Brown sugar
• 1 item Garnishes
• 1 sprig 1 Sprig of Cilantro
• 1 item 1 Poblano peppers Grilled and sliced in strips
• 1 item Tamale Pepper
• 1 item Chimichurri Oil
• 1 slice Slices of Maple Double Smoked Bacon
• 1 item Black Beans
• 1 item Toasted corn kernels

Equipment

Large pot

How to make it

1. 1

   Prepare s. organic blade chuck cut ½″ x ½″, spanish chorizo, double smoked thick bacon, home made beef stock or salt reduced store bought, madeira wine, spanish onion, carrot, celery stalk, bay leaves, thyme sprig, ood pinches saffron, dried ancho chilies, dried pasilla chilies, dried mulato chilies, dried chipolte chili, mexican mole, tbs. sweet hungarian paprika, cajun spice, cumin seeds, white, mexican oregano, olive oil, spanish onion pureed, garlic puree1-2 tomato’s, tomatillos, alpino doppio tomato paste or hunts, sea salt, brown sugar, garnishes, of cilantro, poblano peppers grilled and in strips, tamale pepper, chimichurri oil, of maple double smoked bacon, black beans, and corn kernels as listed.

2. 2

   Heat a large pot and cook spanish onion, carrot, celery stalk, spanish onion pureed, garlic puree1-2 tomato’s, poblano peppers grilled and in strips, and tamale pepper until softened.

3. 3

   Add s. organic blade chuck cut ½″ x ½″, spanish chorizo, double smoked thick bacon, madeira wine, bay leaves, thyme sprig, ood pinches saffron, dried ancho chilies, dried pasilla chilies, dried mulato chilies, dried chipolte chili, mexican mole, tbs. sweet hungarian paprika, cumin seeds, white, mexican oregano, tomatillos, alpino doppio tomato paste or hunts, garnishes, of cilantro, of maple double smoked bacon, black beans, and corn kernels, followed by home made beef stock or salt reduced store bought, cajun spice, sea salt, and brown sugar and olive oil, and chimichurri oil; bring to a gentle simmer.

4. 4

   Cook until the vegetables and proteins are tender and the flavors have blended, stirring as needed.