Best 2 Beef Chili With Ancho Mole And Cumin Recipes
**Explore the symphony of flavors in beef chili with ancho mole and cumin, a tantalizing dish that harmonizes the bold essence of chili with the rich complexity of Mexican mole sauce. Indulge in a culinary adventure as we present three distinct recipes that showcase this delectable combination.**
**The first recipe, Beef Chili with Ancho Mole, embarks on a journey of robust flavors. Tender beef simmers in a symphony of spices, including chili powder, cumin, and the earthy warmth of ancho chili peppers. The addition of ancho mole transforms this classic into an extraordinary experience, adding a layer of smoky, chocolatey richness that lingers on the palate.**
**For a vegetarian twist, try our Ancho Mole and Cumin Chili recipe. This rendition is just as flavorful, featuring a medley of vegetables, beans, and lentils bathed in the same captivating blend of spices and ancho mole. The result is a hearty and wholesome chili that satisfies the soul.**
**Those seeking a modern take on this classic will delight in our Beef Chili with Ancho Mole and Cumin Tacos recipe. This culinary creation combines the best of both worlds, presenting tender beef chili nestled within warm tortillas and topped with a drizzle of creamy ancho mole. Each bite offers a harmonious blend of textures and flavors, making it an unforgettable meal.**
**Embark on this culinary journey and discover the captivating flavors of beef chili with ancho mole and cumin. Whether you prefer the classic meat-based version, the vegetarian alternative, or the innovative taco presentation, these recipes promise a culinary experience that will tantalize your taste buds and leave you craving more.**
MOLE CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
- Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
- Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
- Add the anchos with the stock to a food processor and puree until smooth. Set aside.
- Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
- Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.
GROUND BEEF CHILI WITH CHOCOLATE AND PEANUT BUTTER
Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.
Provided by Aaron Hutcherson
Categories dinner, lunch, one pot, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.
- Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.
- Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.
- Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.
- Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for high-quality ground beef, ripe tomatoes, and fresh herbs.
- Don't be afraid to experiment with different types of chili peppers: There are many different types of chili peppers available, each with its own unique flavor and heat level. Experiment with different types to find the perfect balance of heat and flavor for your taste.
- Let the chili simmer for a long time: This will allow the flavors to develop and deepen. The longer you simmer the chili, the better it will taste.
- Serve the chili with your favorite toppings: There are many different toppings that you can add to chili, such as sour cream, shredded cheese, diced onions, and chopped cilantro. Choose your favorite toppings and enjoy!
Conclusion:
Beef chili with ancho mole and cumin is a delicious and easy-to-make dish that is perfect for a cold winter day. The rich, flavorful broth is packed with tender beef, aromatic spices, and a hint of smokiness from the ancho mole. Serve it with your favorite toppings and enjoy!
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