M Street's Mole Style Beef Chili

January 4, 2020

Jill Melton

Chefs Andrew Whitney (Black Hawk Farms) and Chris DeJesus (Butcher & Bee) won the 2020 Music City Bowl Chili Cookoff with this mole style chili that uses 3 types of chili powder and chocolate.

Ingredients

2 1/2 pounds ground beef

1 medium onion, minced

3 cloves garlic, minced

2 tablespoons ancho chili powder

2 tablespoons dark chili powder

1 tablespoon chipotle chili powder

1 teaspoon allspice

2 teaspoons cinnamon

6 ounces tomato paste

15 ounces tomato puree

2 ounces dark chocolate, chopped

8 ounces water

1 ounce cider vinegar

1 1/2 teaspoons salt

Preparation

1. In a large saucepan or Dutch oven, saute ground beef. Remove beef. Add onions and garlic, saute in beef fat. Add all spices and tomato paste, cook 5 minutes.

2. Add tomato puree, chocolate, water, and vinegar and bring to a boil.

3. Reduce heat and simmer 10 minutes. Add beef, heat through, and season.

4. Serve with fresh cilantro and lime wedges.