I was looking around the fridge trying to get inspiration for dinner from my ingredients:

Plump, juicy tomatoes, fresh cilantro and oregano, black beans, onion, and organic ground beef?

Seemed like it was going to be a Chili kind of night! I’ve made many chilis before and they never disappoint: they’re hearty, filling, comforting, easy, and oh so versatile.

For this chili, I decided to give it a little mole flair by adding cinnamon and dark chocolate along with a bit of Cayenne for a kick and the results were mouthwatering. As always with chili use tortilla chips to scoop it up or ladle it over some white rice and you will be very satisfied indeed. There isn’t too much more to say about it other than you have to try it, which is nothing new I guess 😉 

 

Mole Chili
4-5 Servings

1 Red Onion, coarsely chopped
2 cloves Garlic, minced
1 lb Ground Beef
2 tsp Cumin
2 tsp Coriander
2 tsp Paprika
2 tsp Ancho Chili Powder
2 tsp Sea Salt
2 tsp Black Pepper
1 tsp Cinnamon
1/2-1 tsp Cayenne depending on desired spice leave
1/4 cup Cilantro, chopped
1 tsp Fresh Oregano, chopped
3 1/2 cups diced Tomatoes
1/4 cup Dark Chocolate, chopped
1 can Black Beans, rinsed & drained
Grated White Cheddar, for topping
Tortilla Chips or White Rice, for serving

In a medium pot heat 1-2 tablespoons oil and sauté the red onion and garlic until soft, about 3 minutes.

Add the ground beef and spices (cumin through cayenne) and brown the beef until cooked through.

Stir in the cilantro and oregano and cook a few minutes more.

Add the tomatoes and allow the chili to come to a boil. Simmer for about 10-15 minutes, until it all comes together and the chili has thickened.

Stir in the chocolate and beans and cook for 8-10 minutes more. Adjust salt and pepper to taste.

Top the chili with white cheddar cheese and serve with tortilla chips or white rice and enjoy!