Black Bean Chili Mole

20m
Prep Time
2-3h
Cook Time
2h 20m
Ready In


"Developed this recipe for a cooking contest. Can be made on stove top or crockpot."

Original is 6 servings

Nutritional

  • Serving Size: 1 (513.1 g)
  • Calories 726.9
  • Total Fat - 28.5 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 76.3 mg
  • Sodium - 8607.8 mg
  • Total Carbohydrate - 74.9 g
  • Dietary Fiber - 16 g
  • Sugars - 11.8 g
  • Protein - 42.7 g
  • Calcium - 199.3 mg
  • Iron - 9.5 mg
  • Vitamin C - 78.7 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Grill or broach whole poblano and red peppers until pepper turns brown and blistered, NOT charred black, approximately one to two minute per side.

Step 2

Turn peppers and roast all sides until browned and blistered.

Step 3

Remove from grill or oven and place in a covered dish and allow to steam for approximately 20 minutes.

Step 4

Carefully peal the skins from the peppers, do not rinse them under running water.

Step 5

Remove the stem and seeds and chop.

Step 6

Brown bacon until crispy in large skillet (if using the crockpot method) or dutch oven if using stove-top method.

Step 7

Remove bacon and drain on paper towels.

Step 8

Discard all but one tablespoon of bacon grease.

Step 9

Using the same pan, add onions and saute for 2 minutes, scraping up the bacon bits off the bottom.

Step 10

Add garlic and ground beef: saute, breaking up the beef into small pieces as it cooks.

Step 11

Cook until meat is browned.

Step 12

Drain off excess grease and place mixture in crockpot or dutch oven.

Step 13

Stir in tomatoes, tomato paste, broth, beer, bacon, peppers, beans, corn, cilantro, chipolte chili, adobo sauce, cocoa and spices.

Step 14

If cooking on the stove top, simmer for two hours on low, or 6-8 hours if using a crockpot. (Check manufacturers recommendation).

Step 15

Just before serving squeeze in the juice of one lime.

Step 16

NOTE: If the chili is to thin, mix a little masa harina with water and stir small amounts into the chili until you reach the right consistency. Corn chips can also be dropped into the chili and they will dissolve and thicken the chili.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If using canned black beans, make sure to rinse and drain them before adding them to the recipe.
  • For the roasted peppers, make sure to not char them black, but to just brown and blister them.

  • Ground turkey can be substituted for the ground beef, which will provide a leaner source of protein with less fat. The benefit of this substitution is that the chili will be healthier and lower in calories.
  • Quinoa can be substituted for the black beans, which will provide a gluten-free option. The benefit of this substitution is that it will make the chili gluten-free, making it suitable for those with gluten allergies or sensitivities.

Vegetarian Chili Mole Replace the bacon, beef, beef broth and beer with vegetable broth, 1 can of diced tomatoes, 1 can of black beans, 1 can of pinto beans, 1 can of corn, 1 can of diced green chilies, and 1 teaspoon of liquid smoke. Omit the ground beef and use 1/2 cup of quinoa instead. Add additional spices to taste.


Vegetarian Chili with Potatoes Replace the bacon, beef, beef broth and beer with vegetable broth, 1 can of diced tomatoes, 1 can of black beans, 1 can of pinto beans, 1 can of corn, 1 can of diced green chilies, and 1 teaspoon of liquid smoke. Omit the ground beef and use 1/2 cup of quinoa and 1 cup of diced potatoes instead. Add additional spices to taste.


Mexican Street Corn Salad - A perfect accompaniment to the Black Bean Chili Mole, this Mexican Street Corn Salad has a creamy, tangy dressing that pairs perfectly with the chili. The sweetness of the corn complements the smoky, spiciness of the chili and the crunchy texture of the salad adds a nice contrast to the chili's texture.


Churros with Chocolate Sauce: Churros with Chocolate Sauce is a delicious Mexican dessert that pairs perfectly with the Black Bean Chili Mole. The sweetness of the churros contrasts the smokiness and spiciness of the chili, while the chocolate sauce adds a rich, decadent flavor. The crunchy texture of the churros and the creamy texture of the chocolate sauce provide a delightful contrast to the chili.




FAQ

Q: What can I use to thicken the chili?

A: You can use masa harina mixed with water or corn chips to thicken the chili. Start by stirring in small amounts of the masa harina mixture or adding a few corn chips at a time until you reach the desired consistency.



Q: How do I make chili more flavorful?

A: To make chili more flavorful, try adding in spices like cumin, chili powder, garlic powder, oregano, and cayenne pepper. You can also add in diced bell peppers, onions, and jalapeños for more flavor and texture. Finally, try adding a tablespoon of tomato paste or a splash of Worcestershire sauce for extra depth of flavor.

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Fun facts:

The use of cocoa in chili is attributed to the Aztecs and Mayans who used cocoa beans as currency and also used them in their cooking.

The use of chipotle chilies in this recipe is a tribute to the Mexican-American chef and restaurateur, Rick Bayless, who made chipotle chilies famous in the United States.