A Conscious Feast by Nicole Aloni

Mole Poblano-Style Chili Recipe

yup, it really is that dark and yummy!

For years when friends urged me to try Mole Poblano—a chocolate and chile sauce from Mexico—I shuddered.  And then I tasted my friend Christopher’s elegant sauce. I was hooked.

This chili recipe is the result of that ensuing infatuation with mole’s complex, earthy flavors. I’ve infused a hearty Southwestern chili con carne with some of the exotic tastes of a traditional mole.  I find that my friends are seduced by the taste of this chili while remaining mystified as to all of the ingredients.  It’s fun to reveal that my secret is chocolate.

Like most chili, this is better if made a day or two in advance and gently reheated. In my mind, this is the best day after, poker party, rib-sticking chili ever. The classic garnishes listed below make it fun for guests to create their own finishing touch.

EASE OF PREPARATION: Worth the effort

BEVERAGE TO ACCOMPANY: Ice-cold Negra Modelo beer or Pinot Noir

Makes 8 servings

• 3 large dried Pasilla chiles
• 1 dried California or Ancho chile
• 1 to 2 tablespoons chipotle chiles in adobo
• 1/2 cup raisins or dried cherries
• 2 1/2 cups dark beer or beef broth (or combination)
• 3 pounds organic beef brisket, cut into 1-inch cubes (or boneless pork picnic shoulder roast)
• 3 to 4 tablespoons olive oil
• 1 teaspoon kosher salt
• 4 large Spanish onions, sliced
• 10 large cloves of garlic, minced
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chile powder
• 1  tablespoons ground cumin
• 1 1/2 teaspoons dried thyme
• 1 tablespoon dried Mexican oregano
• 2 ounces organic unsweetened chocolate, like Dagoba
• 1 cup crushed tomatoes
• 2 or 3 cans (15-ounce) black or pinto beans

GARNISHES

• Sour cream or crema fresca (similar to mild sour cream)
• Chopped fresh cilantro and scallion tossed together
• Shredded jack  or cheddar cheese
• Crispy tortilla strips

1. Place Pasilla and California chiles in a microwave-safe bowl, cover with cold water, and cook on high for 2 minutes. Remove the bowl from the microwave and set aside to soak for at least 20 minutes. When the chiles are soft, remove and discard the stem and seeds and place the remaining chiles in a food processor or blender with 1/4 cup of the soaking liquid, the raisins and 1/4 cup of beer. Purée to a smooth consistency.
2. Thoroughly season the cubed beef with salt and black pepper. In a large, heavy bottomed sauté pan, over medium heat, warm 1 tablespoon of the oil. Add the beef cubes and sauté until browned, about 15 minutes.
   

   browned and out of the pan

3. Heat 2 tablespoons of oil in a large Dutch oven over medium heat and add the onion, garlic and season with salt and pepper. Sauté for 10 minutes or until the onions are soft and tender.
   

   The onions picking up the caramelization from the meat

4. Add all of the dried spices and  sauté until fragrant, about 3 minutes. Add the chile purée, reduce the heat and simmer for 5 minutes stirring frequently so that it does not scorch. Add a little beer if necessary. It will become a thick, aromatic paste. Add the chocolate and stir until melted.
5. Add the beef into the Dutch oven and stir well to coat, along with the remainder of the beer or broth and tomatoes; season to taste with salt and black pepper. Cover and simmer for 3 to 4 hours over low heat until the meat is tender. If the chili becomes dry, add more beer or water .
6. Add the drained beans. Taste for seasoning and add more chipotle chile as desired. Simmer until the beans are heated through and the chili is the desired thickness, 30 to 45 minutes. Sere with all of the fun toppings right away, or chill to reheat in a day or two.

MexConnect, has lots of fascinating information about mole and Mexican cooking in general