2 tablespoons olive oil
1 large red onion, chopped fine
3 large cloves garlic, minced
2 ancho peppers, stem and seeds removed and minced (use gloves when handling these)
2 ancho peppers, stem and seeds removed and minced (use gloves when handling these)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 teaspoons chili powder
3 tablespoons ground dark cocoa powder (such as Ghirardelli ground dark chocolate)
4 cups beef stock
1/4 teaspoon salt
1/8 teaspoon pepper
1 large white onion, peeled, roots removed halved, and each half quartered
2 cloves garlic, lightly crushed with the side of a knife blade and quartered
1 1/2 pounds lean ground beef (90 percent lean or leaner)
Salt (about 1/4 teaspoon for the chicken and about 1/2 teaspoons for the beef)
White pepper, about 1/8 teaspoon
Black pepper, about 1/4 teaspoon
3/4 pound boneless chicken tenders, tendons removed (or ground chicken if you can get it)
2 cups heavy cream (the cream is a binding component and the amount actually used will vary depending on how much the chicken and beef are able to "hold" before becoming too soft)
2 cups heavy cream (the cream is a binding component and the amount actually used will vary depending on how much the chicken and beef are able to "hold" before becoming toosoft)
4 large white potatoes, peeled and cut into 1-inch pieces
1 head cauliflower, separated into florets
4 tablespoons butter, cut into chunks
Salt (about 1/2 teaspoon, but taste it)
White pepper (about 1/8 teaspoon, but taste it)
1 cup sugar
1/3 cup dry red wine
1/3 cup pomegranate juice
2 teaspoons balsamic vinegar
1/4 teaspoon cream of tartar
1 pint grape tomatoes
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