Authentic “Red” Beef Chili Mole

"This all beef chili (no beans) is rooted in authenticity getting its complex flavor from 10 different peppers – three fresh, one canned and six dried! And while those six dried chilies give it its deep red color, the addition of Black Box Cabernet Sauvignon adds a whole other level of “red” -- lifting the meaty flavor of the beef while adding subtle undertones of blackberries and earthy toasted oak. Chocolate is the key ingredient in authentic mole sauces; here it is the perfect addition to balance the warm heat of the peppers."

Prep Time

30 minutes

Cook Time

75 minutes

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
vegetable oil, divided 6 Tbsp., 4 lbs., 1 tsp., 1/2 tsp., 3 Tbsp., 1-1/2 cups, 1 large, 3 cloves, 1/2 large, 1, 1, 1 Tbsp., 1 Tbsp, 1 Tbsp, 1 Tbsp, 1 Tbsp, 1 Tbsp, 1/2 tsp, 6 cups, 28-oz can, 1-1/2 Tbsp, 1/4 cup, 2.5 oz., 6, ---, 2 tsp, 1 cup, 1, 2 cloves, to taste
beef chuck roast, cut in 1/2" cubes
salt
ground black pepper
ground cumin
Black Box Cabernet Sauvignon
yellow onion, diced
cloves garlic, chopped
jalapeno pepper, seeded and chopped
poblano pepper, seeded and chopped
Anaheim pepper, seeded and chopped
adobo sauce from canned chipotles
New Mexico chile powder*
guajillo chile powder*
cascabel chile powder*
pasilla chile powder*
chile de Arbol powder*
cayenne pepper
chicken stock
fire roasted diced tomatoes
tomato paste
maple syrup
dark chocolate
green onions, sliced white and light green part
Lime Cumin Crema
cumin seed
Mexican crema or sour cream
zest and juice of one lime
garlic, minced
salt and pepper

Directions

INGREDIENTS

6 Tbsp. vegetable oil

4 lbs. beef chuck roast, cut in 1/2″ cubes

1 tsp. salt

1/2 tsp. ground black pepper

3 Tbsp. ground cumin

1-1/2 cups Black Box Cabernet Sauvignon

1 large yellow onion, diced

3 cloves garlic, chopped

1/2 jalapeno pepper, seeded and chopped

1 poblano pepper, seeded and chopped

1 Anahiem pepper, seeded and chopped

1 Tbsp. adobo sauce from canned chipotles

1 Tbsp. New Mexico chile powder*

1 Tbsp. guajillo chile powder*

1 Tbsp. cascabel chile powder*

1 Tbsp. pasilla chile powder*

1 Tbsp. chile de Arbol powder*

1/2 tsp. cayenne pepper

6 cups chicken stock

28-oz can fire roasted diced tomatoes

1-1/2 Tbsp. tomato paste

1/4 cup maple syrup

2.5 oz. dark chocolate

6 green onions, white and light green parts, sliced

Lime Cumin Crema

2 tsp. cumin seeds

1 cup Mexican crema or sour cream

Zest and juice from one lime

2 cloves garlic, minced

salt and pepper, to taste

DIRECTIONS

Heat 2 Tbsp oil in a Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Saute beef in batches until browned, adding oil as needed. Drain liquid between batches. Return beef to pot and sprinkle with cumin, stirring until equally distributed. Add Black Box Cabernet Sauvignon to beef and cook until wine is reduced; transfer beef to bowl and reserve.

To same pot, add 2 Tbsp. oil. Add onions and saute over medium heat until soft, 5 minutes. Add peppers and saute until soft, 7 minutes. Add garlic and saute for another minute.

Add adobo, dried chili powders and cayenne. Stir. Add diced tomatoes and tomato paste. Increase heat to medium-high and cook until thickened, about 15 minutes.

Remove pot from stove and puree contents using an immersion blender. Add beef back to pot, cover and simmer until chili is thick and beef is tender, about 45 minutes. If needed, continue to cook uncovered until it reaches desired consistency.

Remove from heat. Stir in maple syrup and chocolate. Ladle into bowls and serve with Lime Cumin Crema. Garnish with green onions.

Prepare Lime Cumin Crema: Toast cumin seeds in a small skillet over medium-high heat until toasted. Transfer to a spice grinder; pulse until ground. Transfer to a small bowl with crema, zest, lime jice and grlic. Stir to combine. Add salt and pepper to taste.

*Dried chilis are found in Hispanic markets and many grocery stores. The chilies used here were ground using a spice grinder. These varieties can also be found already ground. If these aren’t available, substitute 3 Tbsp. New Mexico Chili Powder and 2 Tbsp. Ancho Chili Powder; these are readily available in the spice section in national grocery stores.