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.
- 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)
1. Heat the olive oil in a large cast iron Dutch oven over medium heat. Add the onions, peppers, and garlic. SautÃ© until the onions are translucent and the peppers begin to soften. Season with salt and pepper and set aside.
2. Remove half of the sautÃ©ed 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.