Mexican Mole Poblano Inspired Chili

This is a fairly complex recipe and while it is not fresh veggie intensive it does have some fresh peppers, onions, chili peppers, and you can replace the canned tomatoes with fresh crushed.

This is an award winning chili recipe that I found then tweaked heavily to my taste. It brings some interesting flavor combination's similar to a Mexican Mole Poblano sauces. The Cinnamon and chocolate add a really interesting complexity to the flavor. My next experiment with this recipe will be to try to incorporate some smoked poblano chili peppers (something close to ancho chili's) to bring in a smoky component.

2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup chopped green bell pepper (optional)
8 large garlic cloves, chopped
1 small can chopped green chilies (optional) (I use fresh chilies seeded and chopped)
3 pounds cubed sirloin or stew meat
5 tablespoons chilipowder (Up to 10 tablespoons to taste)
2 tablespoon ground cumin
2 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 cinnamon stick (I often use two for more intensity)
1 28-ounce can crushed tomatoes with added puree
1 14½-ounce can low-salt beef broth
1 12-ounce bottle dark beer (low hop flavor with a smooth taste like porter or stout)
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans
2 ounce square bittersweet chocolate (I often double this)

PREPARATION

Heat oil in heavy large Dutch oven over medium-high heat. Add onions,
bell peppers, chilies, and garlic. Sauté until onions are translucent,
about 8 minutes.

Add beef and sauté until brown, about 5 minutes.

Add chili
powder, cumin, basil, cayenne pepper, crushed red pepper, oregano,
thyme, bay leaf and cinnamon stick. Stir 2 minutes.

Mix in crushed
tomatoes, chicken broth, beer and tomato paste. Simmer until thickened
to desired consistency, stirring occasionally to prevent sticking,
about 1 hour 15 minutes.

Mix in beans and bittersweet chocolate. Simmer
5 minutes. Season to taste with salt and pepper.



FOR AN EVEN BETTER CHILI: Prepare 1-3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.

Haven't tried it yet but looks yummy.

Thanks for posting.