Beef and Bean Chili with Mole
When cold weather hits, all I want is soup or stew. Beef and bean chili is one of my favorite soups because it is so hearty, and it’s family friendly! I like to add an unusual ingredient – mole! Each person can add their own toppings and make it just the way they like it.
I have two secrets to making really good chili – chocolate and dried chilis. Don’t be scared to buy those dried chilis you guys! They keep forever and a blend of them in your chili (or any soup) makes for a delicious base.
I’ve long used cocoa powder in my chili as well, but recently after a trip to Mexico, decided to try it with mole. The sweet spicy chocolate adds an absolutely impressive flavor.
My favorite toppings and sides are green onion, sour cream, tortilla chips, avocado, cilantro and corn bread. YUM!
Beef and Bean Chili w/ Mole
2 dried guajillo chiles*
1 dried ancho chile
2 dried arbol sin pata chiles
2 cloves garlic
1 28 oz can diced tomatoes
One medium onion
1 red bell pepper
2 tsp cumin
1 tsp cinnamon
1.5 T cocoa powder
1 heaping T mole*
1 pound ground sirloin
1 14 oz can black beans
Stock or water
Salt to taste
*These ingredients should be available at your local Latino grocery store.
Heat water in a saucepan on the stove to a boil and turn off the heat.
Lightly toast the peppers by briefly holding over a flame or quickly lacing in a warm skillet to release the flavor.
Place the dried peppers in the saucepan and submerge for about 30 minutes.
Meanwhile chop onion and pepper and get spices ready.
When the peppers are rehydrated, remove the stem and seeds and place in a blender with 3 cloves garlic and the whole can of tomatoes. Blend well.
Heat oil in a stock pot. Add chopped onions and bell peppers and saute about 5 minutes.
Add the spices and mole and stir about 30 seconds.
Add ground beef and break it up. Stir well until the beef is mostly browned. Add the beans.
Add the tomato-chili mixture and stir. Add water or stock until the beans are covered and stir.
Bring to a boil and then turn down the heat to a simmer. Cover partially and simmer for about an hour, checking the water/liquid level after 30 minutes.
Chili is even better the next day:)