"Haute" TexMex Chili Recipe

Ingredients

For 2 servings

• 2¼ lb s. organic blade chuck cut ½″ x ½″
• 1¾ oz spanish chorizo
• ¼ lb double smoked thick bacon
• 1 quart home made beef stock or salt reduced store bought
• 4 oz madeira wine
• 1 spanish onion
• 1 carrot
• 1 celery stalk
• 2 bay leaves
• 1 thyme sprig
• 2 ood pinches saffron
• 2 dried ancho chilies
• 2 dried pasilla chilies
• 2 dried mulato chilies
• 1 dried chipolte chili
• 1 tsp mexican mole
• 1 tbsp tbs. sweet hungarian paprika
• 1 tsp cajun spice
• 1 tbsp cumin seeds
• 1 tbsp white
• 1 tbsp mexican oregano
• 2 tbsp olive oil
• 1 spanish onion pureed
• 2 tbsp garlic puree1-2 tomato’s
• 1½ tomatillos
• 1 tbsp alpino doppio tomato paste or hunts
• 1 sea salt
• 1 tbsp brown sugar
• 1 garnishes
• 1 sprig cilantro
• 1 poblano peppers grilled and in strips
• 1 tamale pepper
• 1 chimichurri oil
• 1 slice maple double smoked bacon
• 1 black beans
• 1 corn kernels

Equipment

No special equipment