UB Alarmed Five-Chile Chili

An unusual chili that could also be termed a stew. This is not for beginning chileheads but for the serious aficionado. The name was inspired by the pantywaist heat scales of most other chilis.

W.C. has taken some grief over the turnips and potatoes here, but does he care? In case it’s too hot, serve this with milk or beer.

Ingredients

• 7 cups homemade beef stock

• 1 tablespoon minced garlic

• 4 small carrots, sliced into 1/4 inch rounds

• 1 ½ tablespoons minced parsley leaf

• ½ teaspoon ground cumin

• ½ tablespoon Mexican oregano leaf

• ½ teaspoon cinnamon

• 1 pound turnips, peeled and shredded coarsely

• 2 pound potatoes, peeled and cut into ½ inch cubes

• 2 tablespoons vegetable shortening

• 1 medium onion, chopped

• 1 pound ground beef

• 1 ½ cups canned crushed tomatoes

• ½ cup apple cider

• 3 tablespoons tomato paste

• ½ cup browned butter roux (1/2 cup flour browned in 1/4 cup butter)

• 3 large chipotle chiles

• ½ cup Jack Daniels Bourbon (Black Label)

• 1 teaspoon salt

• 6 chiles de arbol, seeds and stems removed, crushed (or substitute any small, hot dried red chiles)

• 3/4 teaspoon ground habanero

• 1 large pod mirasol chile, seeds and stems removed and crushed (or substitute New Mexican)

• 8 chiltepins, crushed (or substitute piquins)

• 3 tablespoons olive oil

• 3 tablespoons red wine vinegar

• 6 tablespoons raw or dark honey

• Sour cream for garnish

• Chopped green onions for garnish

Instructions

In a pot, combine the stock, garlic, carrots, parsley, cumin, oregano, cinnamon, turnips, and potatoes and bring to a boil. Boil uncovered for 20 minutes, adding water as needed.

In a large skillet, heat the shortening, add the onion and saute for 5 minutes. Add the beef and cooked until browned. Add the tomatoes, apple cider, tomato paste, and roux and simmer uncovered, stirring occasionally, for ten minutes. Remove from the heat and reserve.

Rehydrate the chipotles in the bourbon for 45 minutes, using a bowl to keep them submerged. Combine the chipotles in a food processor or blender with the remaining ingredients and puree. Add this puree to the meat mixture and stir well. Add the meat mixture to the boiling soup and mix well. Reduce the heat and simmer for 10 minutes before serving. Garnish with the sour cream and green onions.