Black Bean Chili Mole

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.