Smoky Beef Chili Mole
This recipe is based on a chili recipe by Bobby Flay and it's a favorite around here. This can also be made in the pressure cooker or a slow cooker. It's great with any bean but my favorite bean for chili is the Ayocote. These big, meaty beans have a fantastic texture and a flavor that is fantastic with cumin and peppers. I also love the Speckled Bayo in Chili, it's like a cross between a kidney bean and a pinto bean for a traditional chili flavor.
*A Note On Our Recipes:
Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.
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Smoky Beef Chili Mole
Mexican-American Fusion
Main Course
This recipe is based on a chili recipe by Bobby Flay and it's a favorite around here. This can also be made in the pressure cooker or a slow cooker.
Ingredients
2 pounds bottom round beef, cut into 1/2 -inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons ground cumin
3 tablespoons low and slow chili powder
One 12-ounce bottle dark beer
1 large onion, finely diced
1 poblano, seeded and chopped
4 cloves garlic, finely chopped
5 cups homemade chicken stock, canned low-sodium broth or water
3 cups cooked Ayocote beans (about a pound dry)
One 16-ounce can whole tomatoes, drained and pureed
2 tablespoons finely chopped semisweet chocolate
2 tablespoons Sugar Bob's Smoked Maple Syrup
Directions
Heat up a large dutch oven to medium high. Season the beef with salt and pepper and brown on all sides and brown on all sides, draining any excess liquid.
Add cumin and chili powder and stir well. Add one bottle of beer (we always use a Mexican lager) and cook till the beer is reduced almost completely. Remove the meat from the pan and set aside.
In the same pan add the onions and peppers and sauté until they are soft. Add the stock, tomatoes and beans. Bring mixture to a boil and then reduce to a simmer, covered for 45 minutes.
Add the beef back into the pot and simmer until the beef is tender and the beans are soft (about an hour). If the chili is too liquid remove the lid and return to a boil for 15 minutes.
Remove from the heat and stir in the chocolate and the smoked maple syrup. Taste, add salt or pepper as needed.
Serve with sour cream, chopped green onion and diced jalapeno.