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:
- Toast all of the whole dried chilies in a pan.
- Cover in boiling water and let soak for 30 minutes.
- Remove the seeds from the chilis and grind in a blender until they form a paste and set aside.
- Meanwhile, cook the bacon in a large pan and set aside. When cool, crumble the bacon into small pieces.
- Add the beef and brown on all sides in the bacon grease and set aside.
- Add the onion and the red wine and saute until tender, about 5-7 minutes.
- Mix in the chocolate, the chili paste, and the garlic and saute until the chocolate is well combined.
- 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.
- Cook on low for 6-8 hours until the beef is fork tender.