.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Your Cart is Empty

SHOP

Products

Collections

All The Primary Beans Set - The Foodocracy

Primary Beans now available at Foodocracy. Shop now »

Smoky Beef Chili Mole

Name: Smoky Beef Chili Mole
Cuisine: Mexican-American Fusion
Ingredients: 3 cups cooked Ayocote beans (about a pound dry); 7 tablespoons canola or vegetable oil; 2 pounds bottom round beef, cut into 1/2 -inch cubes; Kosher salt and freshly ground black pepper; 2 tablespoons ground cumin; One 12-ounce bottle dark beer; 1 large onion, finely diced; 4 cloves garlic, finely chopped; 1 poblano, seeded and chopped; 1 tablespoon ancho chile powder; 2 tablespoons poblano chile powder; 1 teaspoon Piment d'Ville chili powder; 5 cups homemade chicken stock, canned low-sodium broth or water; One 16-ounce can whole tomatoes, drained and pureed; 2 tablespoons finely chopped semisweet chocolate; 2 tablespoons Sugar Bob's Smoked Maple Syrup

October 26, 2021 1 min read

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. In my opinion there isn't a better bean for chili.

*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.

Smoky Beef Chili Mole

Rated 5.0 stars by 1 users

Cuisine

Mexican-American Fusion

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

3 cups cooked Ayocote beans (about a pound dry)
7 tablespoons canola or vegetable oil
2 pounds bottom round beef, cut into 1/2 -inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons ground cumin
One 12-ounce bottle dark beer
1 large onion, finely diced
4 cloves garlic, finely chopped
1 poblano, seeded and chopped
1 tablespoon ancho chile powder
2 tablespoons poblano chile powder
1 teaspoon Piment d'Ville chili powder
5 cups homemade chicken stock, canned low-sodium broth or water
One 16-ounce can whole tomatoes, drained and pureed
2 tablespoons finely chopped semisweet chocolate
2 tablespoons Sugar Bob's Smoked Maple Syrup

View Cart (0) Checkout

Directions

Heat up a large dutch oven with 2 tablespoons of vegetable oil. Season the beef with salt and pepper and brown on all sides and brown on all sides, draining any excess liquid.
Add the cumin and chili powders 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.

Recipe Note

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.

Related Recipes

Marinated Medianoche Bean Salad

A vibrant spring and summer bean salad starring Ayocote Medianoche Heirloom Beans — earthy and creamy — tossed in a bright lemon vinaigrette with crisp red bell pepper and red onion.

Black Bean Mocha Fudge Cake with Chocolate Bean Spread

Chef and cookbook author Ali Honour brought us the bean cake we never knew we needed, and it is extraordinary. Made with milpa-farmed heirloom Chaparro beans, this fudgy mocha cake and silky chocolate spread will change how you think about baking with beans.

15 Minute Vegan Taco Salad

This 15-minute vegan taco salad features heirloom Chaparro black beans sautéed in Diaspora Co. Taco Masala — a fast, fresh, and flavor-packed plant-based meal that even the meat eaters will fight you for.

The Heirloom Bean + Grain club

Get impossible to find beans and grains shipped direct to your doorstep each month from small family farms.

Learn More

Support small family farms

We support small, family owned farms across the nation. Did you know that farmers only make an average of 10 cents on every dollar you spend at the supermarket? Working directly with farms and not middle men ensures that more money goes back to the people actually growning your food.

Shop Now