Mole Beef Chili Puebla Style
By The Well Seasoned Traveler
Wonderful complex flavored chili incorporating Mexican chocolate, a myriad of spices, peppers, beef, and vegetables worthy of Aztec nobility. Although the spice mix is very complex, I have simplified it in a mix available in a kit on the recipe of the week page on the Farmers Market Drop Off website.
Also, to simplify the heat aspect of the recipe, which traditionally calls for endless roasting and mortar grinding, I have substituted for Chipotle in Adobo, also included in the kit. You can choose to add the Chipotle right into the chili or use it as an add-on condiment at the time of serving, where everybody uses what they like-need.
INGREDIENTS (serves four guests) Get Ingredients HERE
2 lb. Beef chuck
¼ Onion cut in slices
¼ Onion diced
1 bell pepper chopped
1 head of garlic finely minced
3 tomatoes cubed
1 bunch of cilantro
2 corn ears roasted and grated to whole kernel
1 cup of black beans
6 chipotle peppers in adobo seeded
4 rounds of Mexican chocolate sold with the recipe or substitute with powdered cocoa
6oz tomato paste
1 set of Mole chili spice mix
1 tablespoon salt
½ tablespoon sugar
On a flat iron or heavy skillet, sear the beef chuck on all sides while salting it. The crispier the crust, the better the end result. After searing, place on deep dish and squeeze one lemon on it and rub with 1 teaspoon of chopped garlic. Marinate this while you prepare the rest of the ingredients.
Place the bell pepper and onion to sweat on a pan. Originally, and this is the way I do it, lard is the fat of choice, but you can substitute for any oil you feel comfortable with. After the bell pepper and the onion are going, incorporate the garlic.
Cook at medium heat until the garlic has turned a pale yellow. Do not let garlic burn. Add tomatoes, tomato paste, grated chocolate, spices, and a cup of water, reduce heat to low.
Cut marinated chuck into ½ inch and 1-inch cubes, irregularly, remember this is chili meat you are making. Add meat to mixture in pan. Bring to a boil. Turn off
Pan transfer: Choose a pan that you will use to cook the final chili in. It should hold three times the volume of your initial prep, have a well-fitting top and be able to stay cooking for a long time.
Transfer all contents into final pan. Add the beans, the lemon garlic marinade from the beef, salt, and sugar. Add enough water to cover the ingredients twice.
Place on medium heat. Let simmer until the beans are fully cooked and the meat is super tender. Replenish the water as it cooks down. Do not let dry up. Actual cooking may take several hours.
You know it is ready when you can squish a bean between your thumb and index fingers, and the meat falls apart by the same means.
At this point give it a good stir with a wooden spoon, and taste. Adjust salt, chocolate, and spices.
Take half a cup of beans out of the pan, and mash them with a fork or puree stick, place back into pan, stir well and let it cook further, until chili has a creamy texture.
Add chipotle, and half the cilantro chopped fine, stir well, and cook for a half hour.
Serve with Pico de Gallo the thinly sliced onion and remaining cilantro.