The Four Chili Recipes You Meet in Heaven

Ingredients
1 lb ground beef
1 medium size onion (small diced)
2 garlic cloves (minced)
2 jalapeños
1 tsp. cumin
1 tbs. chili powder
1 ½ cups of tomato sauce
1 tbs. Worcestershire
salt and pepper seasoned to taste
½ cup pinto beans (precooked and rinsed)
2 cups water
¼ cup of cilantro

Directions

1. In a large pot, brown ground meat
2. Fire roast the jalapeños until blackened. Wrap them in plastic wrap and let steam for five minutes. Remove skins from the jalapeños. De-seed and mince.
3. Drain meat and return to pot. Over medium heat add garlic and onion. Sauté until onions are translucent, about 10-15 minutes.
4. Add jalapeños, cumin, chili powder, tomato sauce, Worcestershire, pinto beans and water. Salt and pepper to taste.
5. Bring to a boil and simmer uncovered for at least two hours or until desired consistency
6. Top off finished chili with cilantro

Ingredients
7 oz dried soaked shiitake, coarsely food processed
2 oz garlic, minced
3 oz ginger, minced
1 oz birdseye chili, minced
3 oz Holland chili, minced
2 tsp. ground cumin
3 tsp. ground coriander seeds
6 tsp. ground Sichuan pepper
11 oz cooked soy beans
7 tbs. chili bean paste
4 oz salted black beans, food processed
4 oz shao xing cooking wine
3 oz whiskey
4 oz mirin
3 oz cilantro root minced
7 oz onion, diced
½ cups vegetable oil
2 tbs. tomato paste
4 tbs. cup abc sweet soy
4 tbs. fish sauce
4 tbs. oyster sauce
3 cups brown chicken stock
3 tsp. corn starch, dissolved in a tablespoon of water

Directions

1. Sweat the garlic, ginger, both types of chili, spices, cilantro root and onion off in the oil on a low heat until very soft and sweet with no color, about 20 minutes
2. Add the chili bean paste, black beans and tomato paste and turn the stove up to a medium heat, cook till caramelized and fragrant while stirring constantly to prevent it sticking and burning to the bottom of the pan, about 15 minutes
3. Add the shiitake and turn the heat to high stirring constantly cook four around two minutes to allow the flavor and oil to penetrate the shiitake
4. Deglaze the pan with the mirin, shao xing and whiskey being careful to lift all the caramelized sediment stuck to the bottom of the pan
5. Reduce the liquid down until the oil begins to split out from the sauce then add all the remaining ingredients barring the cornstarch and bring to the boil
6. Once add the boil taste and ensure seasoning is to your palate before thickening the chili by stirring in the cornstarch slurry and allowing to boil again
7. Serve with a piece spiced pork belly, tofu sour cream, herb salad and crispy wonton

Ingredients
2 oz soft tofu
2 oz sour cream

Directions

1. Blend together

Ingredients
1 bunch scallion, julienned
1 bunch cilantro, picked
1 bunch mint, picked
1 bunch Thai basil, picked

Ingredients
2 lb piece of pork belly ribs removed
5 oz kosher salt
10 oz brown sugar
5 oz Taiwanese 5 spice
4 tbsp ground ginger
2 cups shao xing
1 ½ cup double black soy
2 cups superior light soy
7 sticks cassia bark
3 ½ oz star anise
20 cloves
14 oz Chinese rock sugar
7 oz ginger, crushed

Directions

1. Place the pork on a piece of plastic wrap large enough to fully wrap the belly.
2. Mix the salt, brown sugar, 5 spice and ground ginger together and completely cover the belly with the cure mix.
3. Wrap tightly in the plastic wrap and allow to cure in the fridge for a 2 days.
4. Rinse the cure mix off of the pork and dry well.
5. Bring the remaining ingredients to a boil in a pot.
6. Cover with aluminium foil and bake at 230 degrees Fahrenheit for 11 hours.
7. Press the pork between two baking trays overnight in the refrigerator.
8. Cut into bite-size pieces.

Ingredients
2 cups poblano, small dice
3 cups onions, small dice
4 tbs. garlic, brunoise
2 tbs. canola oil
2 tbs. salt
2 tbs. cumin seed, toasted and ground
1 tbs. coriander, toasted and ground
2 cups chili base, see below
¼ cup masa harina
1 ½ cups heavy cream
2 ½ cups chicken stock
2 ½ lbs. smoked chicken thighs, shredded small
1 ½ cups hominy
4 cups white beans

Directions

1. In a large Stock pot over low heat sweat poblanos, onions and garlic over med-low heat until vegetables are softened.
2. Meanwhile, puree 1 ½ cups of the white beans with the chicken stock.
3. Add cumin and coriander and cook an additional 5 minutes. Add all liquids, chili base, chicken and salt.
4. Cook for approximately 1.5hrs. Slow and low. Stir frequently to ensure the pot does not burn
5. Add white beans and hominy. Cook an additional 30 minutes. Add Masa Harina until desired consistency is reached.

Ingredients
1 oz New Mexico chilis
¾ oz pasilla chilis
1 oz mulato chilis
2 cups chicken stock

Directions

1. Seed and stem all chilis.
2. Toast chilis in oven briefly just until they begin to release aromas, approximately 2-3 minutes
3. In a medium stock pot, heat chilis with chicken stock until soft. Blend with immersion blender.
4. Transfer to blender and blend until completely smooth

Ingredients
1 cup cocoa powder
1 cup brown sugar
1 can chipotle in adobo
2 quarts water
1 tbs. black pepper
3 tbs. dried oregano
1 cup apple cider vinegar
1 small can of tomato paste
2 cups molasses
1 tbs. ground cinnamon
1 tbs. ground cumin
1 tbs. allspice
½ cup kosher salt

Directions

1. In a large sauce pot on high, toast guajillo, morita, black pepper, dried oregano, chili powder, arbol powder, ground cinnamon, ground cumin, allspice, cocoa powder and salt for 10 minutes
2. Add liquids and sugar once spices have toasted (2qt. water, 4qt. of master, 2 cups of molasses, 1 cup apple cider vinegar, and 1 cup brown sugar)
3. Bring liquids with spices to a boil for 20 minute
4. Puree with immersion blender
5. Add tomato paste.
6. Bring up to a simmer and let cook for 10 minutes