My new favorite chili recipe of all time – spicy Mole Chili

I have more than a dozen chili recipes. They range from chili mac (Connor’s favorite); green chili; the recipe for Deer Valley’s legendary turkey chili; a northern Indian style chili with garbanzo beans and kale; black bean and sweet potato chili; pumpkin and turkey chili; even Obama’s recipe (turmeric as the unique ingredient, served over rice). But I now have a new one that is THE best I’ve ever made. It’s knock your socks off good. So good I was inclined to eat two bowls, until, that is, I find the next greatest chili recipe of all time. 

Typically “moh-lay”, which is fun to say, is made with flavorful chili peppers, cinnamon, cumin, and dark chocolate or cocoa – its mystery ingredient – and can be quite labor-intensive to prepare. Not this one. It comes together in minutes and adds the perfect bite of heat. The chili is hearty, robust, with a broad range of flavors. It’s surprisingly healthy and wonderfully filling.

The original recipe was from Rachael Ray but this reflects my changes.

Mole Black Bean Chili

4 substantial servings

3 cups beef stock

2 ancho chili peppers, stemmed and seeded

1 tablespoon vegetable oil

4 slices lean smoked bacon, chopped

1 pound ground beef sirloin or bison (ground turkey would work too and use chicken stock)

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

Salt and pepper

2 tablespoons tomato paste

15 ounce can black beans rinsed well and drained

15 ounce can diced tomatoes

2 tablespoons instant espresso or coffee

1 tablespoon sweet smoked paprika

1 tablespoon ground coriander

1 tablespoon unsweetened cocoa powder

1/2 teaspoon ground cinnamon

Shredded sharp cheddar cheese

1 small red onion, finely chopped

In a large saucepan, bring the beef stock and ancho chilis to a boil. Lower the heat and simmer until softened, about 10 minutes. Using a stick blender or food processor, puree until smooth.

Meanwhile, in a large Dutch oven, add the bacon and cook until crisp, 2-3 minutes. Drain all but one tablespoon fat. Add the beef, increase the heat to high and cook until browned, about 5 minutes. Lower the heat to medium, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper.

Stir the tomato paste into the chili for 1 minute. Stir in the ancho liquid, black beans, tomatoes, coffee, paprika, coriander, cocoa and cinnamon and simmer for 5 minutes; season with salt.

Serve the chili in shallow bowls. Top with cheese and diced red onions.