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Partial Ingredients

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Mole Chili con Carne

May 20, 2011 by The Partial Ingredients

Since I enjoyed the pork mole negro I made a while ago I thought I would try it in a chili. Originally I started with a basic recipe for meat chili and it eventually evolved into both a mole and a chili recipe. I’ve always thought the flavors in mole would go well in a chili and it turns out I was right because this was very tasty! The flavors of the chili were multi-layered and complex (probably because of the 20+ ingredients in it). This recipe is ideal for a large slow cooker but a sauce pot on low heat would work fine too.


Mole Chili con Carne
(Makes 6 Quarts)
Printable Version

Ingredients:

  • 4 dried guajillo chilies
  • 2 dried pasilla chilies
  • 4 dried arbol chilis
  • 2 tsp ancho chili powder
  • 2 tbsp new mexico chili powder
  • 2 tsp chipotle chili powder
  • 8 slices bacon
  • 2 pounds beef, chuck roast, cut into 1/2 inch cubes
  • 2 onions, chopped
  • 4 cloves garlic chopped
  • 1 tbsp Honey
  • 48 oz. tomato sauce
  • 45 oz. kidney beans, rinsed and drained
  • 2 Cups chicken broth
  • 1 cup instant espresso or coffee
  • 1/2 cup red wine
  • 1 1/2 tbsp cumin
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 2 tsp oregano
  • 1/2 tsp ground mustard
  • 1 tablet Mexican chocolate
  • 1 handful cilantro (chopped)

Directions:

  1. Toast all of the whole dried chilies in a pan.
  2. Cover in boiling water and let soak for 30 minutes.
  3. Remove the seeds from the chilis and grind in a blender until they form a paste and set aside.
  4. Meanwhile, cook the bacon in a large pan and set aside. When cool, crumble the bacon into small pieces.
  5. Add the beef and brown on all sides in the bacon grease and set aside.
  6. Add the onion and the red wine and saute until tender, about 5-7 minutes.
  7. Mix in the chocolate, the chili paste, and the garlic and saute until the chocolate is well combined.
  8. In a large slow cooker, add the onion-chocolate mixture, bacon, beef, tomato sauce, honey, kidney beans, coffee, chicken broth, cumin, cinnamon, oregano, mustard, and cloves.
  9. Cook on low for 6-8 hours until the beef is fork tender.

Filed Under: Beef, Chili, Cinco de Mayo, Recipes, Slow Cooker, Tex-Mex, Winter Recipes Tagged With: Beef, Chili, Mole, Tex-mex

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About Emily

I'm an analyst by day and part time blogger by night living in the Denver area. I'm into everyday style, traveling, soap making and playing drums/vocals in a band. I love spicy food, wide open spaces, beautiful colors and strong coffee. You'll find everyday fashion inspiration, tasty food recipes, and a smattering of whatever I'm into at the moment. Welcome!

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