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Mexican Mole Poblano Inspired Chili

By: JAFbrewer

"This beef chili recipe brings forward the flavors of cinnamon and chocolate often found in Mole Poblano style sauces. It really creates some depth and complexity in a otherwise fairly traditional chili recipe. This recipe is an award winning recipe that is a frequent crowd favorite."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
1 Hr 35 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup chopped green pepper (optional)
1 (4 ounce) can chopped green chilies (optional)
8 large garlic cloves, chopped
3 pounds cubed beef stew meat
5 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons dried basil
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 cinnamon stick
1 (28 ounce) can crushed tomatoes in puree
1 (14.5 ounce) can beef broth
1 (12 fluid ounce) bottle dark beer
1 (6 ounce) can tomato paste
1 (15 ounce) can chili beans
2 (1 ounce) squares bittersweet chocolate, chopped
salt and pepper, to taste

Directions

Heat oil in a large, heavy pot over medium-high heat. Stir in onions, green peppers, green chilies, and garlic. Cook and stir until onions are soft and translucent, about 8 minutes. Add the stew meat to the pot, cook until well browned, about 5 minutes.
Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. Cook and stir until spices are aromatic, about 2 minutes.
Pour the crushed tomatoes, beef broth, and beer into the pot; stir in the tomato paste. Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes.
Mix the chili beans and chocolate into the chili. Simmer until the chocolate has melted and the chili is hot, 5 minutes. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper.

Footnotes

Cook's Note
This recipe calls for the use of beer. It can be replaced with an equivalent volume of broth. If beer is used, I recommend a beer low in hop flavor with a smooth malt flavor. A porter or dry stout would be just fine.