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Prepare ahead
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2- Remove seeds from dried chiles and place chilies in a large pan and toast lightly with weight on top of chilies to ensure complete contact with pan.
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DO
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3- Put all chilies in a bowl of hot water and let sit for about and hour, drain the water, add a little stock and puree in processor.
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Strain and let sit.
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4 Lightly toast cumin seeds and peppercorns in a medium pan, remove and grind in a spice blender or mortar and pestle.
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5- Roast tomatos and tomatillo (if not canned) in oven and let char slightly.
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Then puree in a food processor or finely chop.
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Set aside.
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6- Chimichurri oil blend is equal amounts of cilantro, parsley, one garlic clove, oil and a dash of rice vinigar and or lime juice.
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Puree and strain if you want to get a more transparent and liquid product.
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Add oil to thin if required.
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Cooking Steps
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In the same Dutch oven, add double smoked thick sliced bacon and cook on medium low until rendered and brown.
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Remove bacon bits.
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Add the onions to bacon fat and brown; then add garlic puree and cook for a minute or two.
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Put toasted cumin/mixed pepper, Hungarian paprika, Cajun spice, and oregano with the onion/garlic mixture and stir for another minute or two.
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Pour pureed, strained chili mixture, brown sugar, pureed tomato/tomatillo mixture and the meat in with the onion and spices.
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Pour in strained, reduced broth, stir and see if it requires more broth from the store bought product.
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It should be thick but not too thick.
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Garnish with crisp maple double smoked bacon, cheese crisp, chimichurri, beans, grilled corn kernels and sour cream.
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* Use your own discretion as to how much of the spices you want add.
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And you can use pre-ground chilies and spices, but starting out with the freshest ingredients makes all the difference!
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At first try with a little less chili and then increase to your liking.
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Nothing is a hard-fast rule.
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Use as general guide and experiment.
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This, however works pretty good.
