Ari Weiswasser's Guajillo-Cocoa Chili

STEP 1 : Adobo

• 8oz weight or 40ea guajillo chiles 2 each yellow onions
• 1 cup garlic cloves
• 6 oz smoked paprika
• 8 oz ground cumin
• 2 ea habanero chilis
• 1/2 oz kosher salt

Seed guajillo chilesand soak them in hot water for 30 minutes. Add chilis to blender with rest of the ingredients. Set aside

STEP 2 : Vegetables

• 1 cup grapeseed oil
• 6lbs butternut squash, peeled, cleaned and dices 1/2 inch cubes 5 lbs dice yellow onions 1/2 inch
• 1 cup ground garlic

Heat the oil in a large shallow pot add the onions cook it for 3 mins, then add the butternut squash cubes and saute an additional 5 mins. Add brown sugar and cook until butternut squash is almost cooked though, about 5 more mins. Add garlic, green tomatillos and poblano chiles cook it for 3 more mins. Remove from heat and set aside on a sheet tray to cool slightly. Use spatula to scrape all the bits from the pot, reuse to cook ground pork and ground beef. 

STEP 3: Cranberry Beans

• 20 lbs fresh cranberry beans 1 oz kosher salt

Remove beans from pods, and discard pods. Will be equal to 8lbs clean 1oz kosher salt for seasoning. Bring to boil 1.5 gal of water, then add cranberry beans and cook it for 20 min. Add salt and adobo and simmer for an additional 10 min. Set aside.

STEP 4: Protein

• 1 cup grapeseed oil
• 12 lbs ground beef
• 12 lbs ground pork
• 1 oz kosher salt
• .5 oz black pepper
• 2.5 gal veal stock
• 1 cup cocoa powder
• 3  ea zest orange

Using same pot from step 2, add oil and heat it until hot, add ground pork and beef and cook it making sure to break down any lumps, cook for 20 min on medium high heat. strain any excess fat, bring back to heat add beans in adobo and sautee vegies from step 2 and 3. Mix well to combine. Add veal stock, orange zest and cocoa powder and bring it to a boil and then lower the heat and simmer for 45 min. 

Serve and drizzle with Blood Orange Co-Milled Olive Oil and garnish with micro cilantro and lime crema.