Mexican Mole Beef Chili
Ingredients
Pine & Pepper Spices
- 8 slicesBacon, chopped
- 8 lbs.Beef chuck roast, trimmed and cut into ¾-inch cubes
- To tasteSalt and pepper
- 2 largeRed onions, chopped (about 4 cups)
- 8 largeGarlic cloves, chopped
- 2 (15 oz.)Cans dark red kidney beans (or beans of your choice)
- 2 (14.5 oz.)Cans diced tomatoes
- 1⅓ Tbsp.Apple cider vinegar
- As neededWater and oil, equal parts to the Mexican Mole, for the paste
Directions
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1
Toast the Cumin Seeds in a small dry skillet over medium heat, stirring often, until fragrant, 1 to 2 minutes. Cool slightly and grind finely in a spice mill or with a mortar and pestle. Set aside. (Using Ground Cumin Seeds instead? Skip straight to step 2.)
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2
Mix the Mexican Mole with equal parts water and oil to make a paste. Set aside.
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3
In a large heavy pot over medium heat, cook the bacon until crisp, then transfer it to a large bowl with a slotted spoon, leaving the rendered fat behind.
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4
Season the beef sparingly with salt and pepper — the Mexican Mole and chile powders bring plenty of seasoning, so overdoing the salt is a real risk.
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5
Working in 4 batches, brown the beef in the hot bacon fat until well seared on all sides, transferring each batch to the bowl with the bacon.
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6
Add the red onion and garlic to the pot and cook until softened, about 5 minutes.
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7
Stir in the ground cumin, Ancho Chile Powder, Mild Chili Powder, Mexican Mole paste, and Mexican Oregano and toast for another minute.
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8
Return the bacon and beef (with juices) to the pot. Add the diced tomatoes, kidney beans, and apple cider vinegar, plus enough water to just cover the meat.
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9
Bring to a simmer, then lower the heat, partially cover, and cook gently for 2 to 2½ hours, stirring now and then, until the beef is fork-tender and the chili has thickened. Serves 8 to 12.
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10
Lovely garnished with sour cream, crumbled queso fresco, chopped scallions, sliced jalapeño or red bell pepper, and warm tortillas or tortilla chips.
