MOLE CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
- 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.
- 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. 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).
- Add the anchos with the stock to a food processor and puree until smooth. Set aside.
- 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.
- Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.
MOLE CHILI STEW
Make and share this Mole Chili Stew recipe from Food.com.
Provided by CandyTX
Categories Meat
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large non-stick pot, add olive oil and diced onions. Cook the onions until carmelized. Add the diced bell peppers, and then add the beef and toss often to brown all sides of the beef cubes. Meanwhile, boil some water and pour in a separate bowl with the tomatoes and pasilla peppers. Let stand for about 10-15 minutes. Peel the tomatoes (the peels should come off very easily after soaking in the hot water). Slice the pasillas open, remove the seeds & stems, and chop (roughly). Take 2 of the tomatoes and place in a blender with the chopped pasillas and blend - - this will make a mole-like paste. Add to the pot. Blend the remaining tomatoes and add to the pot, stirring frequently. Add-in the cocoa powder, Ortega chili peppers and corn. Let the mixture cook on simmer for about 90 minutes.
- Then remove the beef cubes and add-in the black beans. Pull the beef cubes apart (shred) with 2 forks and this will give you a nice pile of shredded beef. If the beef is thoroughly cooked, then it should be tender enough to do this pretty easily). Once done shredding, add the beef back into the pot and stir-in the spices. Cook for an additional 30 minutes. Enjoy!
Nutrition Facts : Calories 960.8, Fat 31.8, SaturatedFat 10.4, Cholesterol 290.3, Sodium 402.1, Carbohydrate 66.9, Fiber 17.7, Sugar 20, Protein 112.8
SLOW-COOKER MOLE CHILI
The rich bitterness of cocoa balances the lively zest from salsa and chipotle chili powder in this classic Mexican chili.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 14
Steps:
- In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
- Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.
Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1/2, Fiber 14 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving (1 3/4 Cup), Sodium 1190 mg, Sugar 8 g, TransFat 1 g
PINTO-BEAN MOLE CHILI
Provided by Andrea Albin
Categories Soup/Stew Bean Chocolate Onion Tomato Vegetarian Quick & Easy Low Cal High Fiber Lunch Kale Hot Pepper Zucchini Winter Healthy Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
- Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
- Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
- Stir in beans and simmer 5 minutes. Season with salt.
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- Rinse the meat with cold water, pat dry it and then cut it into chunks. Place it in a large pot. Add the onion, garlic, the bay leaves and a tablespoon of salt.
- Bring to a boil and cook over medium heat for about 1 hour. Skim off any foam that rises to the surface.
- While the meat is cooking, prepare the vegetables: Wash and peel them, then cut them into chunks. Reserve.
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