For some reason I decided to make this chili the other night. I think it was the "mole" ingredient that looked good to me. I first tried mole sauce in NYC when I was attending FIT that one summer. A girl from one of my classes introduced me to it. But that is another story for another day.
Page from House Beautiful Magazine
Mole sauce - you can get it in the mexican section of the grocery store
It's cooking
Yum Yum Yum!
Congressional Chili - from House Beautiful Magazine Feb or Jan 2009
Serves 8 to 10
1 tablespoon olive oil
2 medium yellow onions, diced
2 green bell peppers, diced
2 cloves garlic, pressed
2 ½ pounds ground beef, preferably sirloin
16 ounces canned tomato sauce
3 tablespoons prepared red mole
3 tablespoons chili powder
3 cups of water
32 ounces canned kidney beans
Coarse salt and freshly ground pepper
Shredded cheddar cheese
Diced green onions
Heat the olive oil in a large skillet over medium heat. Add the onions, peppers and garlic. Sauté until the onions are translucent and the peppers begin to soften. Season with salt and pepper and set aside. Brown the beef in a soup pot; drain off any excess fat. Add half of the sautéed onion-pepper mixture to the meat. Stir in the tomato sauce, mole, chili powder and water. Bring to a boil, reduce heat and simmer for 30 minutes. Adjust the seasoning by adding additional salt, pepper, mole or chili powder to your liking. Simmer for 30 minutes. Add the beans and the remaining half of the onion-pepper mixture; cook for 15 minutes. Serve topped with cheese and onions.
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