Mole Chili

Name: Mole Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 ancho chiles, stemmed and seeded; 4 slices lean, smoky bacon, chopped; 946 milliliters beef stock; 6 servings Freshly ground black pepper; 425 grams diced fire-roasted tomatoes; 1 Tbsp coriander, a palmful; 4 cloves garlic, finely chopped; 1 teaspoons ground cinnamon; 907 grams ground sirloin; 1 large onion, finely chopped; 1 small red onion, finely chopped; 6 servings Salt, if necessary; 2 Tbsps smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls; 2 Tbsps tomato paste; 2 Tbsps unsweetened cocoa powder; 1 Tbsp vegetable oil; 473 milliliters shredded or crumbled extra-sharp white Cheddar

The recipe Mole Chili is ready in roughly 45 minutes and is definitely a spectacular gluten free option for lovers of American food. One serving contains 858 calories, 57g of protein, and 59g of fat. For $5.25 per serving, you get a main course that serves 6. If you have ancho chiles, cheddar, pepper, and a few other ingredients on hand, you can make it. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. It will be a hit at your The Super Bowl event.

Instructions

Watch how to make this recipe.

Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving

Ingredients you will need

Vegetable

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.

Ingredients you will need

Chili Pepper

Stock

Equipment you will use

Pot

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.

Ingredients you will need

Bacon

Soup

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

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).

Ingredients you will need

Black Pepper

Garlic

Onion

Bacon

Chili Pepper

Stock

Meat

Salt

Add the anchos with the stock to a food processor and puree until smooth. Set aside.

Ingredients you will need

Stock

Equipment you will use

Food Processor

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.

Ingredients you will need

Tomato Paste

Seasoning

Cinnamon

Tomato

Spices

Cocoa Powder

Stock

Meat

Salt

Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

Ingredients you will need

Red Onion

Vegetable

Cheese

Chili Pepper

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

ancho chiles, stemmed and seeded 4slices

lean, smoky bacon, chopped 946milliliters

beef stock 6servings

Freshly ground black pepper 425grams

diced fire-roasted tomatoes 1Tbsp

coriander, a palmful 4cloves

garlic, finely chopped 1teaspoons

ground cinnamon 907grams

ground sirloin 1large

onion, finely chopped 1small

red onion, finely chopped 6servings

Salt, if necessary 2Tbsps

smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls 2Tbsps

tomato paste 2Tbsps

unsweetened cocoa powder 1Tbsp

vegetable oil 473milliliters

shredded or crumbled extra-sharp white Cheddar

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Marques de Caceres Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.