mexican mole poblano inspired chili

Ingredients

• Servings: 12
• 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
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can chili beans
• 2 (1 ounce) squares bittersweet chocolate, chopped
• salt and pepper, to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 50 mins


• 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 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.