Mole Chili Stew Recipes

MOLE CHILI

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.

SLOW-COOKER MOLE CHILI

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.

SLOW-COOKED STEW MEAT CHILI

Steps:

• Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
• Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
• Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.

MOLE CHILI

Steps:

• In 3- to 4-quart saucepan, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain, if necessary. Add onion and garlic; cook 4 minutes, stirring occasionally, until tender.
• Stir in tomatoes, water, chili powder, chocolate, cumin, salt and oregano. Heat to boiling; reduce heat. Cover; simmer 7 to 10 minutes, stirring occasionally, until thoroughly heated. Serve immediately. Top individual servings with sour cream and cilantro.

CHILI STEW

Steps:

• In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

CHICKEN MOLE WITH FOUR CHILES

Steps:

• Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
• Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
• Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
• If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
• Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
• Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
• Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
• Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.