Mexican Mole Chili 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.

MEXICAN MOLE CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add meat and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chilli powder, cumin, chipotle chilli powder, salt, pepper, and chilli flakes, and cook for 1 minute until fragrant. Add peppers, tomatoes and beans and bring to the boil. Cover, reduce heat, and simmer until most liquid is absorbed, 40-45 minutes.
• Divide between 6 bowls and garnish with fresh coriander, onion and sour cream if desired.

MEXICAN "MOLE" RUB

Steps:

• Combine all ingredients and mix to blend.
• Can be stored in a jar away from light for 3 months.

AUTHENTIC MOLE SAUCE

Steps:

• Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
• Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
• Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

MEXICAN MOLE SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.