Wednesday, June 11, 2014

Mole Chili

The Blog tech and I stopped at a restaurant while out on one of our jaunts recently.  He ordered chili.  I make a lot of chili though I am not a big fan of it.  He insisted that I try some. Wow...it blew me away.  It took a while but I figured out that they had made mole chili. This chili has no beans, just onions, ground meat and a wonderful combinations of spices and cocoa. I don't know that I will ever make any other chili than this.  It is that good.
Saute' a diced onion in some vegetable oil.

While the onion cooks, add 1 box of beef broth to a heavy pot.  Add 3 or more dried ancho chilies, depending on how spicy you want this to be. Add a couple peppers in adobo.  Add several seeded poblano peppers, 8 sun dried tomatoes and about 5 garlic cloves.  Simmer this while you work on the chili.

Add 2 pounds of ground beef to the onions.

Sprinkle in 4 T. of dark cocoa powder and 2 pinches of cinnamon.Add 4 T. of chili powder, 2 T. paprika, 2 tsp. cumin 1 tsp. of black pepper and salt.  Stir this and cook until browned.  Place the broth mixture in your blender and puree it.  Be careful when pureeing hot liquid.

Pour the pureed broth mixture into the meat and onions.  Add 3 tablespoons of tomato puree. Cook at a simmer stirring occasionally for an hour or so until thickened and a deep brown color.  Taste for seasoning and tweak it if need be.  I added a beef bouillon cube for a richer flavor.

This is even better if served the next day.  I served it with diced onion, cheddar cheese, cojita cheese and tortilla chips.