Mexican Mole Poblano Inspired Chili recipe
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Ingredients
- 2 tablespoons olive oil 1 ½ cups chopped onions 1 cup chopped green pepper 1 (4 ounce) can chopped green chilies 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
Nutrition Info
- 375.8 caloriescarbohydrate: 24.7 gcholesterol: 63 mgfat: 20.7 gfiber: 6.3 gprotein: 24.2 gsaturatedFat: 7.6 gservingSize: -sodium: 659.7 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Mexican Mole Poblano Inspired Chili
Directions
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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.
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.
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.
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.