“Different” from most North American chilis, this is a “mole” (pronounced “moh-lay”) - a spicy meat dish made with chili peppers, their flavor softened with a little chocolate. In making this dish again last night, it was just as good as I remembered it. The recipe serves four, but doubles and quadruples well.
Chili Con Carne Mexicana:
4 slices bacon, cut into 1-in. pieces
2 c. coarsely chopped onions
2 cloves garlic, minced
1 lb. (454 g) lean ground beef
2 tbsp. chili powder
1 c. tomato sauce
½ c. beer or ale
½ c. water
2 tbsp. chopped, canned green chili peppers
1 tsp. ground cumin
1 bay leaf, crumbled
¼ tsp. salt
One 19-oz. (540 mL) can kidney beans, rinsed and drained
½ c. pitted, sliced, drained black olives (“ripe” olives)
One 1-oz. (28 g) square semi-sweet chocolate, chopped
1 tsp. hot sauce
Sour cream, as garnish
Parsley, as garnish
In large, heavy skillet, stir-fry bacon over medium heat until soft and slightly browned. Add onion and garlic, continuing to fry 5 min. Stir in ground beef until no pink remains, breaking beef up as it cooks. Stir in chili powder, cooking 2 min. longer. Add tomato sauce, beer, water, canned peppers, cumin, bay leaf, and salt. Cook just until mixture boils; cover and reduce heat, simmering 1 hr.
Add kidney beans, olives, chocolate, and hot sauce, stirring just until chocolate melts. Cover and cook 15 min. longer. Serves 4.
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| Fry bacon until soft and barely colored. |
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| Add onions, garlic, and ground beef. |
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| Add tomato sauce, beer, water, peppers, and seasonings. |
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| Simmer, covered, 1 hr. |
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| Stir in beans, chocolate ... |
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| … Ripe olives, hot sauce. |
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| Serve at once! |
Tomorrow, another outstanding chili recipe - this one, made with top-grade stewing beef.
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