Mexican Mole Poblano Inspired Chili
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil1.5 cups
Onion (chopped)8 large
Garlic Cloves (chopped)1360 g
Beef Stew Meat (cubed)5 tbsps
Chili Powder2 tbsps
Ground Cumin2 tsps
Dried Basil1 tsp
Cayenne Pepper1 tsp
Oregano (dried)1 tsp
Dried Thyme1
Bay Leaf170 g
Tomato Paste (can)430 g
Chili Beans (can)1
SaltDirections:
1
Heat oil in a large, heavy pot over medium-high heat
2
Stir in onions, green peppers, green chilies, and garlic
3
Cook and stir until onions are soft and translucent, about 8 minutes
4
Add the stew meat to the pot, cook until well browned, about 5 minutes
5
Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot
6
Cook and stir until spices are aromatic, about 2 minutes
7
Pour the crushed tomatoes, beef broth, and beer into the pot; stir in the tomato paste
8
Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes
9
Mix the chili beans and chocolate into the chili
10
Simmer until the chocolate has melted and the chili is hot, 5 minutes
11
Remove cinnamon stick and bay leaf
12
Season to taste with salt and pepper