Makeready's White Harissa Tennessee Chili

Ingredients

for the harissa

2 1/2 dried aji amarillo chilis, toasted
1 banana pepper
1 yellow bell pepper
2 jalapeno peppers
1 orange bell pepper
1/2 teaspoon coriander, toasted
1/2 teaspoon cumin, toasted
1/4 teaspoon chili powder
1 tablespoon shallots, roasted and sliced
1/4 cup garlic, roasted
olive oil

For the chili

2 1/2 pounds ground pork
2 1/2 pounds ground chicken
2 tablespoons butter
2 tablespoons flour
6 tablespoons celery, diced
6 tablespoons parsnips, diced
6 tablespoons pearl onions, roasted
1/4 cup white wine
2 cups chicken stock
2 cups pork stock
2 cups white beans
1/2 cup heavy cream
salt

For topping

parmesan and scallions

Preparation

To prepare harrissa:

1. 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.

To prepare chili:

1. 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.

2. 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.

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