Sweet Heat Chili Mole
Ingredients
| Ingredient | Quantity |
|---|---|
| Salt | 1 1/2 tsp, 1/2 tsp, 2 tsp, 2 tsp, 1tsp, 1/2 cup, 2 1/2 lbs, 1 cup, Cloves, 2 cups, 14.5 oz can, 4 tbs, 1 1/2 cups, 3/4 cup, 3, 1 tablespoon, 5, 15.5 oz can, 1.3 oz, 1/2 cup, 1, Bag, 4 |
| Black pepper | |
| Cumin | |
| Cinnamon | |
| Sweet Paprika | |
| Brown sugar | |
| Fresh beef brisket | |
| Sweet onion, diced | |
| 4 cloves minced garlic | |
| Marinara sauce | |
| Diced tomatoes | |
| Tomato paste | |
| Beef broth | |
| Black Box Pinot Noir wine | |
| Chipotle peppers chopped in Adobo Sauce | |
| Adobo sauce | |
| Pitted prunes, chopped | |
| Black beans | |
| Mexican chocolate with cinnamon | |
| Sour cream | |
| Jalapeño pepper | |
| Taco chips | |
| Soft tortillas |
Directions
Sweet Heat Mexican Chili Mole
Start with a nice 21/2 pound fresh brisket rub with spices , combine with veggies, broth and Black Box Pinot noir and slow cook for 6-8 hours. Shred the beef add back to the pot and stir in Mexican cinnamon laced chocolate and another splash of wine!
Serve with chips and your favorite condiment for a sweet heat satisfying chili!
Ingredients
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons cumin
2 teaspoons cinnamon
1 teaspoon sweet Paprika
1 /2 cup brown sugar
2 1/2 pound fresh beef brisket roast
1 large sweet onion , diced
4 cloves garlic, minced
2 cups marinara
1 -14.5 ounce diced tomatoes with juice
4 tablespoons tomato paste
1 1/2 cups beef broth
3/4 cup Black Box Pinot Noir wine , divided
3 chipotle peppers in adobe sauce chopped
1 tablespoon adobo sauce
5 pitted prunes, chopped
1- 15.5 ounce can black beans, rinsed and drained
1.3 ounces Mexican chocolate with cinnamon, grated
Sour cream
1 Jalapeño pepper, finely chopped or grated
Taco chips or soft tortillas
Procedure
Preheat a slow cooker on low.
Combine the six dry seasonings in a small bowl and rub the roast. Add the roast to the slow cooker.
Add to the cooker the remaining rub,onion, marinara, tomatoes,broth, and 1/2 cup wine.
Chop the chipotle peppers, and prunes together and mix with the adobo sauce and add to the cooker. Add the black beans and stir around the roast to mix.
Cover and cook on low for 7 hours.
Remove the brisket,shred and return to the slow cooker.
Add the chocolate and the reserved 1/4 cup wine.
Cook for another hour.
Serves 8
To serve place in bowls and garnish with sour cream and chopped jalapeños if desired. Add taco chips for crunch or soft tortillas.
Picture won’t upload . I have one