Sunday, October 25, 2009

Mole Chili

This is a recipe that I "made up" more or less, blending several chili and mole sauce recipes.
Here's the version I made today; after some more eating, I may post suggestions for changes next time.

Servings: 12 - 14

2lb ground meat (I used 1 lb 94% lean beef and 1 lb bison)
2 onions, chopped
1 red pepper, chopped

4 Tbsp unsweetened cocoa
2 1/2 Tbsp cinnamon
3 Tbsp cumin
1 Tbsp garlic salt
1 Tbsp dried oregano
2 tsp kosher salt
2 tsp cayenne pepper
1 tsp chili powder
1 packet chili seasoning
4 cloves garlic
1 (28oz) can crushed tomatoes, not drained
1 (28oz) can diced tomatoes, not drained
1 (15oz) can chili beans in spicy sauce, not drained
1 (15oz) can kidney beans, drained

1. In 10-inch skillet, cook meat over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. In same skillet, brown onions.
2. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix beef mixture and remaining ingredients.
3. Cover; cook on Low heat setting 4 to 6 hours. Stir well before serving.

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