Jerry’s “Bucket of Chiles” Chili
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 Tbsp cumin seeds, ground
1 tsp coriander seeds, ground
4 ancho chiles, dried
1 guajillo chile, dried
1 mulato chile, dried
1 california chile, dried
2 pasilla chiles, dried
1 arbol chile, dried
1 pequin chile, dried
1 chipotle chile, dried
1 cayenne pepper, dried
1lb large jalapenos, cored, roasted, and skinned
4 jalapeno peppers, seeded, cored, and minced
3 serrano chiles, minced
4 serrano chiles, seeded and minced
2 anaheim chiles, roasted, seeded, and diced
1 poblano chile, roasted, seeded, and diced
1 medium (1/2 lb) yellow Spanish onion, finely diced
1 large stalk celery, diced
1 can (14 oz) Italian diced tomatoes
1 bottle dark Mexican beer
2 Tbsp golden tequilla
1 can beef stock (14 oz)
2 cups water
1/4 cup coffee
1 Tbsp garlic, minced
1 lb ground chuck shoulder, coarse
2 slices lean bacon, cut crosswise into thin matchsticks
1/8 tsp rosemary
1/4 tsp crumbled sage
1/4 tsp oregano
Instructions:
Using a coffee mill, grind all dry spices into powder. Rinse dried chiles. Cut off stems and slit each chile open to remove stems and seeds. Add to blender. Add powdered spices to blender. Add beef stock, coffee, and water to blender. Puree to a smooth consistency. Strain out pulp.
In a stockpot, brown beef, then brown bacon. Cook over moderate heat until the fat is rendered and the bacon is golden.
Remove stems, seeds, and cores of 4 serrano chiles. Remove stems and mince 3 serrano chiles with core and seeds intact.
Add onoins, celery, serranos, jalapenos, poblano, and Anaheim peppers to stockpot. Cook, stirring frequently until onions and celery are softened.
Add tomatoes and chile/spice puree. Simmer covered over low heat, stirring occasionally for 4 hours. Adjust consistency with additional water.
In the last two hours, add beer and tequila. Increase heat by adding more pequin, cayenne, and arbol chiles and adding seeds and white membranes of serranos and jalapenos.
Serves 8.
From Jerry via sweetfreedomfarm.com