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Mole-Spiced Beef Chili
Andre Lewis

Mole-Spiced Beef Chili

Cocoa, ancho and a little cinnamon borrow mole's dark, aromatic direction without pretending this quick pot is mole itself. Peanut butter rounds the sauce and shouldn't announce its presence. Stir it in completely before judging the seasoning.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 3 tbsp ancho chile powder
  • 1 tbsp unsweetened cocoa powder
  • 1/4 tsp ground cinnamon
  • 2 tbsp smooth peanut butter
  • 28 oz canned crushed tomatoes
  • 30 oz canned black beans drained
  • 2 cups low-sodium beef broth
  • 1 1/2 tsp kosher salt

Method
 

  1. Cook the beef in a Dutch oven over medium-high heat for 8 to 10 minutes, breaking it into crumbles, until it reaches 160°F.
  2. Drain all but 1 tablespoon of fat, add the onion, and cook for 5 minutes.
  3. Stir in the garlic, ancho powder, cocoa and cinnamon for 30 seconds.
  4. Add the peanut butter, tomatoes, black beans, broth and salt and stir until no streaks of peanut butter remain.
  5. Simmer uncovered over low heat for 35 minutes until dark, thick and cohesive.