1. To prepare harrissa, Remove seeds from aji amarillo and grind into a powder.
2. Fire roast peppers until skin is blistered. Place in bowl and cover. Once cool enough to handle,
peel and remove skins. Dice.
3. In a blender, blend 2 tablespoons of each pepper, coriander, cumin, chili powder, shallots,
garlic, and onion until smooth. Transfer to saucepan and simmer on medium-low 10 minutes.
2. To prepare chili, in stockpot, sautè pork and chicken until golden and remove. Add flour and butter to
remaining fat to make a roux and cook 2 minutes. Add celery, parsnips, onions, wine, stocks, harissa, beans, pork, and chicken.
Simmer at least 1 1/2 hours.
3. Add cream and season. Top with parmesan and scallions.
