Mexican Mole Chili Chili

This is an amazing recipe for chili.  The flavor is deep and complex.  I have people tell me this is the best chili they have ever eaten, I’m not kidding!  The ingredient list is a bit long, but worth it, you’ll see.

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoon bacon fat
• 1 large yellow onion
• 2 pablano peppers, roasted, peeled and chopped *
• 3 jalapeño peppers, seeds and ribs removed, minced
• 1 green bell pepper, seeds and ribs removed, chopped
• 1 teaspoon crushed red pepper
• 1 large can diced tomatoes (35 ounce or 2 lbs)
• 2 small cans tomato paste (6 oz. each)
• 4 cups beef stock
• 1 bottle dark beer
• 1/2 cup crushed saltine crackers or oyster crackers
• 1/4 cup corn meal (optional, but adds richness and complexity)
• 2 tablespoons adobo sauce from a can of chipotle peppers
• If you’re brave add one or more of the chipotle peppers, chopped fine
• 1 medium can red kidney beans (15 ounces)
• 1 medium can canelini beans (15 ounces) (white kidney beans)
• 2 ounces unsweetened bakers chocolate (2 whole squares)
• 1 tablespoon ground cumin, plus more for re-seasoning
• 2 teaspoons salt, plus more for re-seasoning
• 1 teaspoon fresh ground pepper, plus more for re-seasoning
• 1/2 teaspoon cayenne pepper, plus more for re-seasoning

Garnishes:

• cheddar cheese, shredded
• green onions, chopped
• red onion, chopped
• jalapeño peppers, minced
• cilantro, stemmed and rough chopped
• avocado, chunky chopped
• sour cream
• black olives, sliced
• saltine or oyster crackers
• hot sauce, Tabasco, adobo or whatever you like

Directions:

In a large stew pot, brown the beef and pork over medium high heat.  Drain and discard any fat.  Remove meat and set aside.  Add bacon fat and sauté onions and peppers (pablano, jalapeño, bell and crushed red) until soft, about 5 minutes.  Add the remaining ingredients and add back the ground meat.  Simmer for at least one hour, stirring occasionally.  Re-season with more cumin, salt, black pepper and cayenne pepper to taste.  Serve in bowls and have guests top with garnishes of their choice.

* Directions for roasting peppers.  Wash and pat dry peppers.  Place peppers directly on oven rack that has been placed as close to the broiler as possible.  Roast the peppers under the broiler, turning with tongs occasionally until all sides are black.  You might need to keep your oven door ajar in order for the broiler unit to remain on.  When the peppers are completely blackened, remove with tongs and place in a zip bag.  Close the bag and set aside until the peppers are cool enough to handle, about 15 minutes.  Remove the peppers and peel the blackened skin off and discard.  Cut the pepper lengthwise and remove the stem, seeds and ribs.  At this point you can use the pepper any way you like.  For this recipe, chop the pepper and add it to the chili.