Poblano Mole Chili

"This chili was modified through the years from going to my families chili cookout. I have 15 siblings so it gets crazy!"

Prep Time

2 hrs

Cook Time

2 hrs

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
To much to list in a single field. See below Tsp

Directions

  1. Start Off:
  2. Red onion – 1
  3. Poblano – 1
  4. Red pepper – 1
  5. Garlic – 5 cloves

Chili Base:

Almond butter creamy – 2 Tbsp

Chipotle chile – 1 chipotle chiles in adobo (minced), plus 1 tsp. adobo sauce

Cocoa powder – 1 Tbsp

Ancho chili powder – 1 Tbsp

Dried Oregano – 2 tsp

Ground Cumin- 1 tsp

Paprika – 3 Tbsp

Cinnamon – 1 tsp

Smoky Chipotle Bouillon – 2 Tbsps

 

Bone broth – 2.5 cups

Diced tomatoes – 1 (28-oz.) can

Tomato sauce – 1 (15-oz.) can 

Bone broth – small 16-17oz 

 

Beef:

2lbs boneless shortribs

 

Seasoning:

Worcestershire – 1.5 Tbsp

Cider vinegar – 1/8 cup

Brown Sugar – 2 Tbsp 

Salt – 2.5 tsp

2 cans of bean of your choice, 150ish grams of liquid in can reserved

Glace de veau

 

– In a large stock pot or Dutch oven, heat oil over medium-high heat. Once hot, red bell pepper, poblano pepper, and onion. Cook 10 minutes, stirring occasionally until softened

– Add garlic, almond butter, chipotle chiles, cocoa powder, ancho chili powder, oregano, cumin, paprika, cinnamon, and bouillon; stir well to combine. Cook 2 minutes, until the spices and garlic are aromatic. Add and deglaze with bone broth

– Add tomatoes, beef stock, and meat; stir to combine and bring to a simmer

– 275 degree oven for 90 minutes

– Add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir

– Load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce

– After 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)

 

Tips:

An overnight rest in the refrigerator will give all of the flavors more time to meld together and deepen.