Mexican Mole Poblano Inspired Chili

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.

INGRIDIENT

2 tablespoons olive oil

1 ½ 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

DIRECTION

Step: 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.

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 376 calories; protein 24.2g; carbohydrates 24.7g; fat 20.7g; cholesterol 63mg; sodium 659.7mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.

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