A simmering pot of chili will warm up any occasion. It’s a festive solution for either a family meal or for stress-free entertaining with friends. My version brings the deep, rich flavors of a classic Mexican mole sauce. Chili in Mole Sauce.
Ingredients
- 2 large yellow onions, diced
- 2 green bell peppers, diced
- 4 garlic cloves, peeled and roughly chopped
- 2½ pound ground beef
- 4 tablespoon chili powder
- 1 tablespoon cocoa
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 2 (15 ounces each) cans of tomato sauce
- 4 cup water
- 2 (13 ounce) cans kidney beans (drained and rinsed)
- pepito seeds (as needed)
- sour cream (as needed)
Directions
1. Heat the olive oil in a large cast iron Dutch oven over medium heat. Add the onions, peppers, and garlic. Sauté until the onions are translucent and the peppers begin to soften. Season with salt and pepper and set aside.
2. Remove half of the sautéed onion-pepper mixture and set aside. Add the meat, the chili powder, cocoa, cumin, cinnamon, oregano, and sugar and brown the mixture, stirring often.
3. Stir in the tomato sauce, tomatoes, mole (use it in it’s concentrated form), and water. Bring to a boil, reduce heat, and simmer for 30 minutes. Adjust the seasonings by adding additional salt, pepper, mole, or chili powder. Simmer for 30 minutes.
4. Add the beans and the remaining half of the onion-pepper mixture; cook for 15 minutes. Serve topped with pepitos and sour cream.
That looks nice and fresh and good!
I made your mango chutney and curried lentils for dinner tonight. I could not get any swordfish, so it had to sit alongsode a chicken breast. I think it was a good alternative. I’ll know in about 50 minutes…GREG
Hey man sorry for disappearing for a week(ish)– crazy times. The ramps were definitely wilted in oil. Not too heavy on the mint either. Some people may miss it when eating it, but it would be missed more if it wasn’t there because of what it adds to the dish. Ramps just came in season a couple weeks ago so now’s the time to do it– that and rhubarb.
Ah this dish reminds me it’s time for summer flavors again… must get in… one last braise…
…infinitely more appealing than most other things bearing that title 🙂
I can’t even remember what delayed me. After fumbling with the three stupid remotes needed to turn on the TV, it was just Simon in his undershirt again. So Adam had an apparently incredible song which I’ll have to buy from iTunes if I really want to hear it. Hmph.
This orzo and peas dish sounds superb — how was the NZ Sauvignon with it? Please do more wine pairings!
To never call you. I’m “that guy”. Caller I.D. changed cut the whole “who is this” thing back for me.
Peas don’t be angry (LOL),
Eric
I can relate to your friend, I’m kind of like that on the phone because I hate it. My brain never evolved from the cave ages, because it freaks me out to be able to talk to someone and yet not see them… how does voice travel through a wire?!?! I’m a total techno-phobe/techno-illiterate! So my conversations on the phone are usually like that as well 🙁
This pasta looks amazing. I think fresh peas have their time and place: a quick whip-it-up dinner is not it! I like frozen veg, they’re picked and packed at the peak of perfection! (that may be from a commercial… or I may just be an advertising genius!)
I love this kind of food. I eat a lot of pasta, peas, olive oil, pecorino.
Now what would you serve Adam Lambert for dinner, that’s the question.
Those ringlets curling zesty hugs around the peas speak of Cali warmth to me. Paired with a Sauv Blanc—perfect!
are you all gettin so cute and wordy with me? I am not saying I don’t love it!!! But really. It’s sooo GAY! GREG
Thanks for doing your part to support world peas on Earth day!
…it’s so cute! GREG
I have friends who answer the phone or text me the exact same way. It can catch you off guard if your distracted with another task! The orzo dish looks light and easy to throw together. Yum!!!
I think peas are sometimes an under-appreciated veggie. Delicious dish. That’s look pretty easy ‘peas’y to make. LOL.
GREG