RECIPE

Redeye Mole Chili

Coffee, cocoa and cinnamon add interest to this flavor-filled chili.

Ingredients

  • 3 cups beef stock (if using ground beef) or chicken stock (if using ground turkey)
  • 2 ancho chili peppers, stemmed and seeded
  • 1 tablespoon vegetable oil
  • 4 slices lean smoked bacon, chopped
  • 1 1/2 pounds ground beef sirloin or ground turkey
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 2 tablespoons tomato paste
  • One can black beans (15 ounces), rinsed
  • One can diced fire-roasted tomatoes (15 ounces)
  • 2 tablespoons instant coffee
  • 1 tablespoon sweet smoked paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 2 cups shredded or crumbled extra-sharp cheddar cheese
  • 1 small red onion, finely chopped

Preparation

In a large saucepan, bring the beef stock and ancho chilis to a boil. Lower the heat and simmer until softened, about 10 minutes. Transfer to a food processor and puree.


Meanwhile, in a large Dutch oven or soup pot, heat the oil over medium-high heat until smoking. Add the bacon and cook until crisp, 2-3 minutes. Add the beef, increase the heat to high and cook until browned, about 5 minutes. Lower the heat to medium, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper.


Stir the tomato paste into the chili for 1 minute. Stir in the ancho liquid, black beans, tomatoes, coffee, paprika, coriander, cocoa and cinnamon and simmer for 5 minutes; season with salt.


Serve the chili in shallow bowls. Top with the cheese and red onion.

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