Mexican Mole Poblano Inspired Chili |
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Prep Time: 15 Minutes Cook Time: 95 Minutes |
Ready In: 110 Minutes Servings: 12 |
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This beef chili recipe brings forward the flavors of cinnamon and chocolate often found in Mole Poblano style sauces. It really creates some depth and complexity in a otherwise fairly traditional chili recipe. This recipe is an award winning recipe that is a frequent crowd favorite. Ingredients:
2 tablespoons olive oil |
1 1/2 cups chopped onions |
1 cup chopped green pepper (optional) |
1 (4 ounce) can chopped green chilies (optional) |
8 large garlic cloves, chopped |
3 pounds cubed beef stew meat |
5 tablespoons chili powder |
2 tablespoons ground cumin |
2 teaspoons dried basil |
1 teaspoon cayenne pepper |
1 teaspoon crushed red pepper flakes |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 bay leaf |
1 cinnamon stick |
1 (28 ounce) can crushed tomatoes in puree |
1 (14.5 ounce) can beef broth |
1 (12 fluid ounce) bottle dark beer |
1 (6 ounce) can tomato paste |
1 (15 ounce) can chili beans |
2 (1 ounce) squares bittersweet chocolate, chopped |
salt and pepper, to taste |
Directions:
1. Heat oil in a large, heavy pot over medium-high heat. Stir in onions, green peppers, green chilies, and garlic. Cook and stir until onions are soft and translucent, about 8 minutes. Add the stew meat to the pot, cook until well browned, about 5 minutes.
2. Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. Cook and stir until spices are aromatic, about 2 minutes.
3. Pour the crushed tomatoes, beef broth, and beer into the pot; stir in the tomato paste. Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes.
4. Mix the chili beans and chocolate into the chili. Simmer until the chocolate has melted and the chili is hot, 5 minutes. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper.
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