Name: Mississippi Hot Tamales
Ingredients: 1 cup chili powder; ½ cup paprika; ½ cup kosher salt; 2 tbsp plus 2 tsp freshly ground black pepper; 4 tsp cayenne pepper; ¼ cup granulated onion; ¼ cup granulated garlic; 4 tsp ground cumin; 1 cup canola oil; 25 pounds boneless short ribs; 1 pound rough chopped green bell peppers; 1 pound rough chopped celery; 1 pound rough chopped onions; 8 oz garlic cloves; 24 oz crushed tomatoes; 1 quart red wine; 2 oz fresh thyme; 20 each bay leaves; 1/2cup black peppercorns; kosher salt; Tamale Spice; 30 ounces solid lard; 8 cups Anson Mills yellow cornmeal; 4 tsp baking powder; 2 tbsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp cayenne pepper; 3 plus 2 tsp roasted garlic puree; 5 cups warm beef broth; 1 cup canola oil

2 tbsp plus 2 tsp freshly ground black pepper

Tamale Spice

Use 1/4 cup plus 2 tsp for every 25 ounces of cooked meat.

Braised Short Ribs

Add canola oil to a heavy bottom pot over medium to high heat.

Season short ribs on both sides with kosher salt and sear both sides until browned.

Remove from the pan and set aside until all of the short ribs have been seared.

When all of the short ribs have been removed, add the bell peppers, onions and garlic and cook them stirring until the garlic begins to brown.

Stir in the crushed tomatoes and continue cooking until well combined.

Add the peppercorns, thyme and bay leaves.

Cover with cold water and cook over very low heat for 12 hours minimum.

Check the short ribs for tenderness before removing from the heat.

Tamale Masa

Add the cornmeal, baking powder, salt, black pepper, cayenne, garlic and continue to whip.

Whisk the beef broth into the cornmeal mixture and allow it to whip on high speed an additional two minutes.

Cover in a bowl with plastic in direct contact until ready to use.

3 pounds presoaked beans (measure before soaking)

Chili

Add the beef, garlic and onions and begin to cook.

Add the chili powder, cumin, granulated onion and black pepper and continue to cook.

Add the tomato paste and continue stirring and cooking.

Add the beans and stir until just combined.

Add water, oregano stocks and hot sauce and bring to a simmer.

Cook for about 90 minutes or until the beans are soft.

To Assemble

Fill the corn husk with masa dough followed by short rib mixture then roll.

Steam the tamales to order for ten minutes.

We travel to the Windy City to take a peek inside four kitchens to get the stories behind their signature dishes.