Mark Millers Fruit And Chili Mole Food

MOLE CHILI

Steps:

• Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
• Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
• Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
• Add the anchos with the stock to a food processor and puree until smooth. Set aside.
• Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
• Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

QUICK-FIX CHICKEN CHILI MOLE

Steps:

• In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.
• Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

MARK MILLER'S FRUIT AND CHILI MOLE

Steps:

• In a cast-iron skillet, or in an oven at 250 degrees, dry-roast the chilies for 5 minutes, being careful that they don't blacken. Shake once or twice.
• Place the chilies and water in a large saucepan and cover; simmer slowly for 30 minutes over medium heat to rehydrate. Drain, reserving 1 cup of water and the chilies; let cool.
• Place the tomatoes in a skillet over medium-high heat and let blacken, about 5 minutes. Place the chilies, tomatoes and remaining ingredients except for the oil in a blender; puree. If the mixture becomes too dry, add a little of the reserved chili water. Put through a strainer.
• Heat the oil in a high-sided skillet until it just begins to smoke. Add the sauce and cook for 3 to 4 minutes, stirring continuously, to heat through. Serve over grilled meats or fish.