M Street's Mole Style Beef Chili
Chefs Andrew Whitney and Chris DeJesus won this year's Music City Bowl Chili Cookoff with this mole style chili that uses 3 types of chili powder and chocolate.
Lesley Lammers and Chef Kirstie Harris of The Humble Table brought this delicious Colorado-inspired chili to the party.
Ingredients
SERVINGS: 8 - 10 Serving(s)
- 3 pounds pork butt, deboned and diced
- 1 pound (2 large) onions, chopped
- 6 tablespoons seeded and chopped jalapenos
- 1 1/2 poblano pepper, seeded and diced
- 2 tablespoons minced garlic
- 2 dried pasilla peppers
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 6 cups chicken stock
- 12 ounces canned white or pinto beans, drained
- 1/2 cup masa flour
- salt
For topping
- cheddar cheese, radishes, limes, and cilantro
Preparation
1. In a large saucepan or Dutch oven, brown pork butt on all sides over high heat. .Add onions, jalapeños, poblanos, and garlic, cook 5 minutes. .
2. Cover pasilla peppers with hot water. Soak 15 minutes. Puree rehydrated pasilla peppers.
3. Add pasilla puree, cumin, oregano, and chicken stock to pork mixture and bring to a boil.
4. Reduce heat and simmer 2 hours, until pork is tender.
5. Add beans and sift masa flour in while stirring constantly to avoid clumps. Season to taste.
6. Cook 20 minutes, stirring occasionally.
7. Serve with toppings.
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