Photo: Mole Chili Recipe
Ingredients
- 3 ancho chiles, stemmed and seeded
- 1 quart beef stock
- 1 tablespoon vegetable oil
- 4 slices lean, smoky bacon, chopped
- 2 pounds ground sirloin
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- Freshly ground black pepper
- 2 tablespoons tomato paste
- 1 (15-ounce) can diced fire-roasted tomatoes
- 2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls
- 1 tablespoon coriander, a palmful
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- Salt, if necessary
- 2 cups shredded or crumbled extra-sharp white Cheddar
- 1 small red onion, finely chopped
Directions
Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
Add the anchos with the stock to a food processor and puree until smooth. Set aside.
Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.
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By nakita715_12381359
Aliquippa, 78
on March 26, 2012
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This is absolutely delicious. I have no problem finding the chilis. I didn't have coriander so I used cumin. I served mine with Mexican cornbread. I use the white cheddar but I prefer green onions to the red!!!
By ffalletta_1179997
Middlebury, CT
on May 23, 2011
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So I read ALL reviews...good and bad. So needless to say I was quite nervous to make this dish. But I thought I'd take the risk and try it. I love mole! But I tweaked it as some people who reviewed it did. I knew ancho chiles would be hard to find so I stuck to my New Mexico dried chilies I had on hand. Also I left out the coriander (not a fan. Someone suggested using 1 square of Bakers unsweetened chocolate, so I did that instead of cocoa powder. I also left out the bacon. No need for extra fat and cholesterol. It was not missed at all. Also I added about a 1/2 pound of turkey instead of the full 2 lbs of beef. And last but not least I added black beans which was not in the recipe but someone mentioned they saw her put them in during her show. I have let this chilli simmer for about 45 mins... all and all it is pretty tasty. So I say if you are a chilli person that likes mole and is adventurous, go for it!!
By sevenlopez@aol.com
Rio Rancho, NM
on April 20, 2011
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Excellent recipes. Love how all the flavors come together. Family loved it as well and having all the toppings available was a great treat.
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