got this off of another website where I buy my chili peppers.
Going to make it when it cools off a little more. Looks like you can buy most of the peppers (dried and fresh) at HEB through Fiesta and at the produce dept.
here it is:
Jerry's "Bucket of Chiles" Chili (13 chiles)
INGREDIENTS FOR 8 SERVINGS:
1 tablespoon cumin seeds, ground
1 teaspoon coriander seeds, ground
4 ancho chile, dried 2,500-3,000
1 guajillo chile, dried 5,000
1 mulato chile, dried 2,500-3,000
1 california chile, dried 1,000
2 pasilla chiles, dried 2,500
1 arbol chile, dried 15,000-30,000
1 pequin chile, dried 75,000
1 chipotle chile, dried 30,000-50,000
1 cayenne pepper, dried 30,000-50,000
1 pound large jalapenos, cored, roasted and skinned (Poppers)
4 jalapeno pepper, seeded, cored and minced 2,500-10,000
3 serrano chiles, minced (for heat)
4 serrano chiles, seeded and minced 5,000-23,000
2 anaheim chiles, roasted, seeded and diced 1,000-1,500
1 poblano chile, roasted, seeded and diced 2,500-3,000
1 medium (1/2 pound) yellow spanish onion, finely diced
1 stalk large celery, diced
1 can (14 ounces) Italian diced tomatoes
1 bottle dark Mexican beer
2 tablespoon golden tequilla
1 cans beef stock (14 ounces)
2 cups water
1/4 cup coffee
1 tablespoon garlic, minced
1 pound ground chuck shoulder, coarse
2 slices lean bacon, cut crosswise into thin matchsticks
1/4 tablespoon corn oil
1/8 teaspoon rosemary
1/4 teaspoon crumbled sage
1/4 teaspoon oregano
INSTRUCTIONS:
Using 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 stockpot brown beef, then brown bacon, then brown ham with corn oil.
Cook over moderate heat until the fat is rendered and the bacon is golden.
Remove stem, seeds and core of 4 serrano chiles.
Remove stem and mince 3 serrano chiles with core and seeds.
Add onions, celery, serrano, jalapeno, 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.
Last two hours, add beer and tequilla.
Increase heat by adding more pequin, cayenne and arbol chiles and
adding seeds and white membrane of serranos and jalapenos.
Going to make it when it cools off a little more. Looks like you can buy most of the peppers (dried and fresh) at HEB through Fiesta and at the produce dept.
here it is:
Jerry's "Bucket of Chiles" Chili (13 chiles)
INGREDIENTS FOR 8 SERVINGS:
1 tablespoon cumin seeds, ground
1 teaspoon coriander seeds, ground
4 ancho chile, dried 2,500-3,000
1 guajillo chile, dried 5,000
1 mulato chile, dried 2,500-3,000
1 california chile, dried 1,000
2 pasilla chiles, dried 2,500
1 arbol chile, dried 15,000-30,000
1 pequin chile, dried 75,000
1 chipotle chile, dried 30,000-50,000
1 cayenne pepper, dried 30,000-50,000
1 pound large jalapenos, cored, roasted and skinned (Poppers)
4 jalapeno pepper, seeded, cored and minced 2,500-10,000
3 serrano chiles, minced (for heat)
4 serrano chiles, seeded and minced 5,000-23,000
2 anaheim chiles, roasted, seeded and diced 1,000-1,500
1 poblano chile, roasted, seeded and diced 2,500-3,000
1 medium (1/2 pound) yellow spanish onion, finely diced
1 stalk large celery, diced
1 can (14 ounces) Italian diced tomatoes
1 bottle dark Mexican beer
2 tablespoon golden tequilla
1 cans beef stock (14 ounces)
2 cups water
1/4 cup coffee
1 tablespoon garlic, minced
1 pound ground chuck shoulder, coarse
2 slices lean bacon, cut crosswise into thin matchsticks
1/4 tablespoon corn oil
1/8 teaspoon rosemary
1/4 teaspoon crumbled sage
1/4 teaspoon oregano
INSTRUCTIONS:
Using 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 stockpot brown beef, then brown bacon, then brown ham with corn oil.
Cook over moderate heat until the fat is rendered and the bacon is golden.
Remove stem, seeds and core of 4 serrano chiles.
Remove stem and mince 3 serrano chiles with core and seeds.
Add onions, celery, serrano, jalapeno, 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.
Last two hours, add beer and tequilla.
Increase heat by adding more pequin, cayenne and arbol chiles and
adding seeds and white membrane of serranos and jalapenos.