Name: Mexican Mole Beef Chili
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 6 servings
Ingredients: 3 lbs. beef chuck roast, trimmed and cut into ¾-inch cubes; 4 slices bacon, diced; 1 red onion, diced; 2 (15 oz.) cans dark red kidney beans, rinsed; 1 (14.5 oz.) can diced tomatoes; 1 Tbsp. apple cider vinegar; 2 oz. dark chocolate

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Mexican Mole Beef Chili

Recipe by Darin Molnar

All-Purpose Cooking

This rich and hearty chili won Savory Spice Portland's 3rd Annual Chili Cook-Off.

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Serves 6 servings

Prep Time 20 minutes

Cooking Time 30 minutes

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Ingredients

3 lbs. beef chuck roast, trimmed and cut into ¾-inch cubes

Salt & Pepper Tableside Seasoning, to season

4 slices bacon, diced 1 red onion, diced

1 Tbsp. Minced Garlic

4 cups beef broth 2 (15 oz.) cans dark red kidney beans, rinsed 1 (14.5 oz.) can diced tomatoes ¼ cup Mexican Mole ¼ cup Mild Chili Powder 1 Tbsp. apple cider vinegar 2 oz. dark chocolate

Mexican Mole (Nut-Free)

Mild Chili Powder (Salt-Free)

Directions

Step 1 To cook the bacon and beef: season beef chuck roast generously with Salt & Pepper Tableside Seasoning. Set aside. In a large pot over medium heat, cook bacon for 3 to 4 min. until golden brown and crispy. Transfer bacon to a medium bowl. In batches, add beef to pot in an even layer and sear on all sides. Transfer beef to bowl with bacon.

Step 2 To combine and simmer: add onion to the pot and cook for 5 to 6 min. until golden brown. Stir in garlic and cook for 30 seconds until fragrant. Add beef broth, kidney beans, tomatoes, Mexican Mole, Mild Chili Powder, apple cider vinegar, and reserved beef and bacon. Bring mixture to a boil. Reduce heat and simmer gently, uncovered, for 2 to 3 hours until beef is fork-tender. Add dark chocolate and stir until melted. Season with additional salt & pepper to taste and serve warm with desired garnish.