I was looking for a new dinner recipe a few weeks ago and stumbled across this great recipe from Rachel Ray for Redeye Mole Chili. The combination of sweet spices from the mole with a classic redeye sauce (a southern specialty featuring coffee) makes a unique and new addition to my recipe box. Give it a try, you won't be sorry.
Redeye Mole Chili
- 3 cups beef stock (if using ground beef) or chicken stock (if using ground turkey)
- 2 ancho chiles, stemmed and seeded
- 1 tablespoon vegetable oil
- 4 slices lean smoked bacon, chopped
- 1 1/2 pounds ground beef sirloin or ground turkey
- 1 large yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- Salt and pepper
- 2 tablespoons tomato paste
- 1 15 ounce can black beans, rinsed
- 1 15 ounce can diced fire-roasted tomatoes
- 2 tablespoons instant coffee
- 1 tablespoon sweet smoked paprika
- 1 tablespoon ground coriander
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 2 cups shredded or crumbled extra-sharp cheddar cheese
- 1 small red onion, finely chopped
- In a large saucepan, bring the beef stock and ancho chiles to a boil. Lower the heat and simmer until softened, about 10 minutes. Transfer to a food processor and puree.
- Meanwhile, in a large Dutch oven or soup pot, heat the oil over medium-high heat until smoking. Add the bacon and cook until crisp, 2 to 3 minutes. Add the beef, increase the heat to high and cook until browned, about 5 minutes. Lower the heat to medium, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper.
- Stir the tomato paste into the chili for 1 minute. Stir in the ancho liquid, black beans, tomatoes, coffee, paprika, coriander, cocoa and cinnamon and simmer for 5 minutes; season with salt.
- Serve the chili in shallow bowls. Top with the cheese and red onion.