Mark Millers Fruit And Chili Mole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MARK MILLER'S FRUIT AND CHILI MOLE



Mark Miller's Fruit And Chili Mole image

Provided by Richard Flaste

Categories     condiments, project

Time 1h

Yield About 3 1/2 cups

Number Of Ingredients 17

2 ounces dried cascabel chilies, stemmed and seeded
4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded
2 ounces dried chipotle chilies, stemmed and seeded
4 ounces dried ancho chilies, stemmed and seeded
2 quarts water
1/2 pound Roma tomatoes
2 cloves garlic, roasted and peeled
1 3/4 cups diced fresh pineapple
1/2 pound ripe bananas
1 large green apple (Granny Smith or pippin), peeled, cored and chopped
1 1/2 teaspoons cinnamon
1 tablespoon cider vinegar
Pinch ground clove
1/4 teaspoon ground allspice
2 teaspoons salt
1 tablespoon sugar
3 tablespoons peanut oil

Steps:

  • In a cast-iron skillet, or in an oven at 250 degrees, dry-roast the chilies for 5 minutes, being careful that they don't blacken. Shake once or twice.
  • Place the chilies and water in a large saucepan and cover; simmer slowly for 30 minutes over medium heat to rehydrate. Drain, reserving 1 cup of water and the chilies; let cool.
  • Place the tomatoes in a skillet over medium-high heat and let blacken, about 5 minutes. Place the chilies, tomatoes and remaining ingredients except for the oil in a blender; puree. If the mixture becomes too dry, add a little of the reserved chili water. Put through a strainer.
  • Heat the oil in a high-sided skillet until it just begins to smoke. Add the sauce and cook for 3 to 4 minutes, stirring continuously, to heat through. Serve over grilled meats or fish.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 913 milligrams, Sugar 17 grams, TransFat 0 grams

MOLE CHILI



Mole Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

3 ancho chiles, stemmed and seeded
1 quart beef stock
1 tablespoon vegetable oil
4 slices lean, smoky bacon, chopped
2 pounds ground sirloin
1 large onion, finely chopped
4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons tomato paste
1 (15-ounce) can diced fire-roasted tomatoes
2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls
1 tablespoon coriander, a palmful
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Salt, if necessary
2 cups shredded or crumbled extra-sharp white Cheddar
1 small red onion, finely chopped

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.

QUICK-FIX CHICKEN CHILI MOLE



Quick-Fix Chicken Chili Mole image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
5 teaspoons Pre-Chopped Garlic, recipe follows
1 large onion, chopped
2 red bell peppers, seeded and diced
3 canned jalapeno peppers, diced
1 packet chili seasoning
1/4 teaspoon ground cinnamon
1 (28-ounce) can diced tomatoes
1 (5-ounce) can pinto beans, drained
2 cups shredded rotisserie chicken
1 bottle beer
2 ounces unsweetened chocolate, shaved
2 scallions, chopped, for garnish
Cheddar, for garnish
1 head garlic, peeled
Olive oil, to cover

Steps:

  • In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.
  • Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

SLOW-COOKER MOLE CHILI



Slow-Cooker Mole Chili image

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

1 1/2 lb lean (at least 80%) ground beef
2 medium onions, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (28 oz) diced or whole (coarsely chopped) tomatoes, undrained
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cans (15 to 16 oz each) pinto beans, undrained
2 tablespoons unsweetened baking cocoa
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 to 2 teaspoons chipotle chili powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup chopped fresh cilantro

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

LENTIL AND EGGPLANT CHILI MOLE



Lentil and Eggplant Chili Mole image

Great "meatless Monday" meal -- you'll not miss the beef in the slightest! From cbs.com. The 1/2 teaspoon of red pepper flakes makes it moderately spicy, not killer; however, it's easily omitted if you're sensitive.

Provided by lecole54

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs eggplants, cut into 3/4 inch cubes
1 teaspoon olive oil
1 small onion, diced medium
1/2 teaspoon red pepper flakes
1 red pepper, diced medium
3 garlic cloves, minced
1 tablespoon mild chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup green lentil, washed
4 cups vegetable broth
1 (15 ounce) can diced tomatoes
2 teaspoons agave nectar or 2 teaspoons maple syrup
cilantro, for garnish (optional)

Steps:

  • Preheat a 4-quart soup pot over medium high heat. Saute onions and bell pepper in oil until translucent, 5 to 7 minutes. Add garlic and red pepper flakes and saute for another minute, using cooking spray or a splash of water if it's sticking. Mix in chili powder, cumin, coriander, oregano, salt and cinnamon. Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.
  • Add lentils, vegetable broth, diced tomatoes and eggplant. Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Mix in agave. Taste for salt and seasoning.
  • Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro.

Nutrition Facts : Calories 195.9, Fat 2.3, SaturatedFat 0.4, Sodium 324.5, Carbohydrate 36.2, Fiber 18.1, Sugar 7.6, Protein 11.6

TURKEY CHILI MOLE



Turkey Chili Mole image

Vibrant flavors from Latin America come to life in this easy family-pleasing recipe for chili. Why not take the family on a flavor adventure tonight?

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 14

3/4 lb ground turkey breast
1 small onion, chopped (1/4 cup)
1/4 cup chopped green bell pepper
2 jalapeño chilies, seeded and finely chopped
1 garlic clove, finely chopped
1 tablespoon plum preserves
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 oz unsweetened baking chocolate, chopped
1 can (28 oz) diced tomatoes with Italian-style herbs, undrained
1 can (19 oz) red kidney beans, drained
plain fat-free yogurt, if desired

Steps:

  • Cook turkey, onion, bell pepper, chilies and garlic in 4-quart Dutch oven over medium heat 5 to 8 minutes, stirring occasionally, until turkey is no longer pink.
  • Stir in remaining ingredients except yogurt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Top each serving with yogurt.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 40 mg, Fiber 7 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g

MOLE CHICKEN CHILI



Mole Chicken Chili image

Muir Glen tomatoes are my favorite brand -- this is a recipe that I found on their website. The original recipe calls for 2 T of unsweetened baking cocoa, but my family is not big on chocolate flavor in savory dishes so feel free to use the entire amount. A very easy dinner for a busy night.

Provided by LARavenscroft

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 14

1 tablespoon oil
1 1/2 lbs boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, chopped
2 medium jalapeno chiles, seeded, chopped
2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained
1/2 cup water
1 tablespoon unsweetened baking cocoa, chopped (may use 2 T, if desired)
1 tablespoon chili powder
1/2 teaspoon kosher salt (coarse)
1/4 teaspoon ground cinnamon
pumpkin seeds, roasted, salted & hulled, if desired
corn tortilla, soft, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat.
  • Add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
  • Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
  • Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
  • Heat to boiling.
  • Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
  • Sprinkle individual servings with pepitas.
  • Serve with corn tortillas.

GROUND BEEF CHILI WITH CHOCOLATE AND PEANUT BUTTER



Ground Beef Chili With Chocolate and Peanut Butter image

Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.

Provided by Aaron Hutcherson

Categories     dinner, lunch, one pot, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced (about 8 ounces)
2 teaspoons kosher salt, plus more as needed
3 canned chiles in adobo, finely chopped
1 tablespoon unsweetened cocoa powder
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano, preferably Mexican
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 pounds ground beef or ground dark turkey
1 (15-ounce) can petite diced tomatoes
1 cup stout beer
1 cup unsalted or low-sodium beef stock or chicken stock
2 (15-ounce) cans pinto beans, rinsed
4 ounces good dark chocolate, chopped
2 tablespoons smooth peanut butter
Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

Steps:

  • Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.
  • Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.
  • Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.
  • Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.
  • Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.

More about "mark millers fruit and chili mole recipes"

REESE'S MOLE CHILI RECIPE | MYRECIPES
Advertisement. Step 2. Add chipotle chiles and adobo, chili powder, salt, cumin, coriander, and oregano; cook until fragrant, about 1 minute. Stir in broth, beans, and tomatoes; bring to a boil. Reduce heat to medium-low, and let simmer 30 minutes, stirring occasionally. Step 3. Stir in Reese’s spread; cook, stirring occasionally, until ...
From myrecipes.com


EASY MOLE SAUCE RECIPE (READY IN 20 MINUTES!) - EVOLVING TABLE
2021-04-05 In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper. Reduce heat to low and stir in the mixed seasoning ingredients along with the cornstarch. Stir for 1 minute. Pour in ½ cup of broth and scrape the bottom of the pot to release any bits or pieces.
From evolvingtable.com


MEXICAN CHILI MOLE RECIPE - FOOD NEWS
Mexican Mole Chili Recipe. To prepare the guajillo chiles for the mole: Heat a large saute pan over medium-high heat. Once the pan is hot, toast the chiles for 20 to 30 seconds per side, or until they start to become fragrant. Transfer the toasted chiles to a large bowl and cover with hot water. Let soak for 20 minutes in order to rehydrate.
From foodnewsnews.com


SLOW COOKER CHICKEN MOLE CHILI RECIPE | REAL SIMPLE
Step 1. Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet, and bake in preheated oven until toasted, about 6 minutes. Advertisement. Step 2. Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds.
From realsimple.com


MARK MILLER'S FRUIT AND CHILI MOLE - DINING AND COOKING
Ingredients 2 ounces dried cascabel chilies, stemmed and seeded 4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded 2 ounces dried chipotle chilies, stemmed and seeded 4 ounces dried ancho chilies, stemmed and seeded 2 quarts water ½ pound Roma tomatoes 2 cloves garlic, roasted and peeled 1 ¾ …
From diningandcooking.com


MOLE CHILI RECIPE
Get one of our Mole chili recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 57% Mole Chili Recipe Foodnetwork.com Get Mole Chili Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 87% Mole Chili Myrecipes.com. 45 Min; 4 Yield; Bookmark. 96% Mexican Mole Poblano Inspired Chili Allrecipes.com Just a bit of cinnamon …
From crecipe.com


CHICKEN MOLE CHILI RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chicken Mole Chili Recipe are provided here for you to discover and enjoy ... Healthy Fruit And Vegetable Smoothie Recipes Healthy Garlic Mashed Potatoes Recipe Recipe For Healthy Mashed Potatoes Is Grapeseed Oil Healthy For Cooking Is Grape Seed Oil Healthy For Cooking Easy Recipes. Easy Hot Apple Cider Recipe Crock Pot …
From recipeshappy.com


MOLE CHILI RECIPE | MYRECIPES
Step 1. Cook beef in a large saucepan over medium-high heat until browned, stirring to crumble. Drain, if necessary, and return beef to pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomatoes and remaining ingredients; cover and simmer 7 …
From myrecipes.com


ABOUT - MARK MILLER CHEF
Son of John Charles and Marie Jeanette (Hebert) Miller. Education Bachelor, University of California, Berkeley, l970; postgraduate in anthropology, University of California, Berkeley, 1972 …
From markmillerchef.com


CHILI MOLE RECIPE - CREATE THE MOST AMAZING DISHES
Recipes For Healthy Brain Food Quick Healthy Football Recipes Healthy Tex Mex Dinner
From recipeshappy.com


MARK MILLER'S FRUIT AND CHILI MOLE - PLAIN.RECIPES
Ingredients. 2 ounces dried cascabel chilies, stemmed and seeded; 4 ounces dried New Mexican or guajillo chilies (or use twice the given amount of ancho chilies, below), stemmed and seeded
From plain.recipes


SPICY MOLE TURKEY CHILI RECIPE - KUDOS KITCHEN BY RENEE
2020-01-31 In a large Dutch oven or heavy bottom stockpot, brown the ground turkey and the chorizo in the olive oil. Add the diced bell peppers and onion. Stir in the tomato paste and the dry seasonings. Cook, stirring occasionally for 1-2 minutes. Add the drained beans, brown sugar, cocoa powder, tomato puree, diced tomatoes, and beer. Stir well to combine.
From kudoskitchenbyrenee.com


A BRIEF HISTORY OF MOLE, MEXICO'S NATIONAL DISH - THE MAZATLAN POST
2018-09-08 However, as a rule of thumb, all moles contain some combination of nut, fruit, and chili. Over the years, mole recipes have gradually become more elaborate. As well as being served with meat, alongside rice, leftover mole is often used to make the filling for tamales or as an alternative topping for enchiladas; in fact, enchiladas topped with mole are called enmoladas.
From themazatlanpost.com


MARK MILLER OF COYOTE CAFE & RED SAGE | CUISINE TECHNIQUES
Mark Miller was born in Boston, Massachusetts in1948. He moved to Northern California in 1967 to study anthropology at Berkeley. His early cooking career started at Chez Panisse cooking under Alice Waters, and with Richard Olmey during trips to France. He then went on to cook at the Santa Fe Grill in Berkeley, prior to Great Chef Jeremiah Tower ...
From greatchefs.com


MOLE CHILI | RECIPE - WORLD FOOD AND WINE
Recipes; Mole chili; Mole chili. Description. Warm up those cool fall nights with a big bowl of chili. This recipe will knock your socks off! Ingredients. 2 lb beef (ground chuck) 1 onion (medium size, chopped) 3 chili pepper (ancho chiles, stemmed and seeded) 1 cn tomato (fire roasted, diced tomatoes) 1 cn tomato sauce (small can) 1 pk broth (beef broth) 1 T cocoa …
From worldfoodwine.com


MOLE – MEXICO'S FAMOUS SAUCE WITH RECIPE - AMIGOFOODS
Toast all of the needed ingredients like seeds, spices, nuts, and chilis on medium heat. Cook for about three minutes, continuously stirring. Be sure you split your chilis open and cook with plenty of space and lard or oil. You may need to add more as you cook each ingredient separately.
From blog.amigofoods.com


'THE GREAT CHILE POSTER (DRIED)' ART - MARK MILLER | ALLPOSTERS.COM
Apr 7, 2022 - Find great deals on 'The Great Chile Poster (dried)' Art by Mark Miller at AllPosters.com, with fast shipping, free returns, and custom framing options you'll love!
From pinterest.com


CHILI MOLE - CHILI WITH CHOCOLATE FOR INSTANT POT OR SLOW
2020-03-07 Add vegetable stock and enough water to submerge the beans by about 2-3 inches (5-7 cm). Add the remaining ingredients and bring to a boil on the stovetop. Reduce the heat a bit so that the water is boiling gently, then cover and cook for 50-60 minutes, or until the beans are soft (older beans can take longer to cook).
From diversivore.com


EASY MOLE SAUCE RECIPE - GREAT FLAVOR IN 30 MINUTES - CHISEL & FORK
2021-04-06 Heat olive oil in large saucepan over medium heat. Add onion, poblano pepper, oregano, cumin and cinnamon and cook for about 10 minutes or until onion is tender, stirring occasionally. With about 1 minute left, add garlic and combine. Mix in chili powder and flour and stir for about 2 minutes until combined.
From chiselandfork.com


CHILI MOLE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
Steps: Cook beef in a large saucepan over medium-high heat until browned, stirring to crumble. Drain, if necessary, and return beef to pan. Add onion and …
From stevehacks.com


MEXICAN CHILI MOLE RECIPE | RECIPELAND
Stir in tomato sauce, vinegar, cocoa, chili powder, and basil. Simmer 15 minutes, stirring occasionally. Add beans and corn. Simmer 15 minutes longer. Stir in 2 cups of the cheese. Sprinkle remaining cheese on top of chili before serving.
From recipeland.com


EASY MOLE RECIPE - MAMá MAGGIE'S KITCHEN
2020-07-16 How to Make It. Start by roasting the tomatoes and toasting the anchos. The ancho chile only take 1 minute on each side. Remove the ancho chile and set aside. Don’t go far. If the anchos burn, it will make the sauce bitter. Make sure all the sides are charred on the tomatoes before removing.
From inmamamaggieskitchen.com


CHILI MOLE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Mole Chili Recipe | MyRecipes trend www.myrecipes.com. Step 1. Cook beef in a large saucepan over medium-high heat until browned, stirring to crumble. Drain, if necessary, and return beef to pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomatoes and remaining ingredients; cover and simmer 7 minutes. Serve immediately.
From therecipes.info


MOLE POBLANO - CHILI PEPPER MADNESS
2021-05-03 FOR THE SEASONINGS. Heat a pan to medium heat. Add the reserved pepper seeds, sesame seeds, peppercorns, cloves, coriander seeds, and anise seeds. Dry toast for 1-2 minutes, until they become fragrant. Do not burn. Transfer to a spice grinder or food processor along with the dried thyme, cinnamon and bay leaves.
From chilipeppermadness.com


CRESCENT-TOPPED TURKEY CHILI MOLE RECIPE - PILLSBURY.COM
2018-10-19 1. In 4-quart Dutch oven, cook turkey, chiles and garlic over medium heat 5 to 8 minutes, stirring occasionally, until turkey is no longer pink. 2. Stir in chili powder, salt, pepper, chocolate, tomatoes and beans. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. 3.
From pillsbury.com


MARK MILLER’S TAMARIND & CHIPOTLE SAUCE – RECIPES COLLECTION
2020-11-23 Allow to cool, place in food mill and, using med mesh, strain water and extract (approximately 9 cups). Transfer to pan and reduce until about 3 cups are left. Place in a blender and puree with sugar, garlic, chipotle and sauce. Then add lime juice and blend. Makes 3 cups sauce. Recipe by: coyote cafe
From recipescollection.org


EASY CHOCOLATE MOLE SAUCE RECIPE - COTTER CRUNCH
2021-10-11 Instructions. Heat the olive oil in a medium saucepot, and add the garlic and onion sauteing on medium heat for about 2 minutes or until it is fragrant. Add the spices – chili powder, cinnamon, cumin, oregano, cloves, and chipotle (optional). Mix them all together, and cook for an additional 1 to 2 minutes.
From cottercrunch.com


RECIPE DETAIL PAGE | LCBO
Whirl buttermilk, egg, sugar and corn kernels in a blender until almost smooth. Measure cornmeal into a medium bowl; stir in buttermilk mixture. Let soak while proceeding. 2. Line an 8 x 8-inch (20 x 20-cm) baking pan with foil; coat with nonstick spray …
From lcbo.com


SAVORY PORK MOLE CHILI RECIPE
Heat olive oil in large sauce pan on medium-high. Add pork and onion and cook 10 to 15 minutes until all liquid has evaporated and pork is slightly browned. Add Strawberry Balsamic Reduction and scrape all bits loose from the pan. Add garlic, chili powder, cumin, oregano, cinnamon, orange zest, and sea salt. Add tomatoes, beans, chicken stock ...
From queencreekolivemill.commerceowl.com


BEEF CHILI WITH ANCHO, MOLE, AND CUMIN RECIPE | BON APPéTIT
2008-12-14 Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to …
From bonappetit.com


MOLE CHILI RECIPE - FOOD FANATIC
2016-08-27 Directions. In a pot, brown the ground beef and drain off the excess oil. Add the onion and garlic to the beef and saute until softened. Add the diced tomatoes, cocoa powder, coffee, diced chipotles, and beef broth. Bring to a simmer, and let cook for at least 5 minutes so the flavors can meld together. Pin.
From foodfanatic.com


GROUND TURKEY CHILI MOLE | RECIPELION.COM
Retro Recipes from the ‘50s and ‘60s Categories. Ethnic Food African Recipes
From recipelion.com


BEEF CHILI WITH ANCHO, MOLE, AND CUMIN RECIPE | EPICURIOUS
2009-01-04 Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to …
From epicurious.com


CHICKEN MOLE CHILI RECIPE | RACHAEL RAY
Add the chicken and cook over high heat, breaking it up with a spoon, until browned, about 8 minutes. Lower the heat, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper. Stir in the tomato paste for 1 …
From rachaelray.com


MOLE RECIPES
2011-05-16 If you'd like trying authentic Mexican food quality quality quality quality recipes, you may want to produce a chocolate chili gravy recipe. This gravy, that's known to as "Mole Recipe" in Mexico, comprises an excellent sauce for chicken, chicken, pork, steak, or vegetables fried in lard or oil. Possibly you've attempted this kind of dish inside the Mexican restaurant or …
From molerecipes.blogspot.com


Related Search