For the Chili

• 1 lb ground beef
• 1 lb ground pork
• ¼ lb ground chorizo
• ¼ lb bacon
• 3 tbsp olive oil
• ½ lb kidney beans soaked in water for 1 night
• 1 white onion, diced small
• 10 cloves garlic minced
• 5- 8 oz cans diced tomatoes and their juice
• 5- 8 oz cans tomato puree
• ¼ cup tomato paste
• 2 cups old coffee
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1 chipotle pepper
• ½ tbsp ancho chili powder
• 1 tbsp dry mustard
• 1 tbsp cumin
• 1 tbsp smoked paprika
• ½ cup cider vinegar
• 3 tbsp lemon juice
• ½ cup cilantro, chopped
• ½ cup fresh oregano chopped
• salt & pepper to taste

For the Hashbrowns

• salt & pepper to taste
• ½ cup each of veal and chicken stock
• ½ to 1 cup duck fat, oil or butter
• 1 lb crumbled blue cheese (or cheese of your choice; cheddar suggested)
• 2 tbsp fresh thyme, chopped
• 5 Idaho or large fingerling potatoes, chopped

Make the Chili

1. In a pot over low flame add oil and bacon, cook bacon until golden brown
2. Once bacon is golden brown, add chorizo, ground beef and ground pork, cook until fully cooked
3. Add onions and garlic to the pot, cook until onions are translucent
4. Add tomato paste and cook until it is a rusty red color
5. Add remaining ingredients and cook until beans are fully cooked

Make the Hash Browns

1. Cook potatoes in salted water for 25 minutes
2. Cool & smash with your hand
3. Sear potatoes in ½-1 cup duck fat, oil or butter
4. Break up potatoes with a spoon while cooking, add salt & pepper to taste, chopped fresh thyme, and turn potatoes while cooking
5. Add ½ cup each chicken & veal stock and cook down until potatoes have soaked up stock
6. Turn off heat, add cheese and mix into potatoes to melt the cheese

Assemble

1. Place hash browns potatoes in a pan and chili on top
2. Add cheese on top of chili and place in oven until heated through and cheese has fully melted