Dinner Tonight: Redeye Mole Chili

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


 6 servings


    • 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


    1. 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.
    2. 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.
    3. 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.
    4. Serve the chili in shallow bowls. Top with the cheese and red onion.

Dinner Time - Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) Tacos

Pork shoulder was on sale this week, so I picked up a 4 pound boneless cut.  I was looking for something new to try, and came across this recipe for a traditional mexican pork dish.  The balance of the bright citrus from stewing the pork in the orange juice for 8 hours combined with the nice traditional spice that the achiote paste brings was amazing.  The salsa paired with it very nice, and allowed for each of us to adjust the heat to our own tastes.  Topped with Cotijo cheese they were a great light summer dinner.  You'll love this one, and it makes enough to feed a large group.

Dinner Time - Gluten free Mini Tamale Pies

OK, before all my mexican-american friends start yelling at me, I know this only bears a passing resemblance to a tamale.  I didn't come up with the name or the recipe, I found it here, and you can complain to them!  

That being said, these came out amazingly good.  The dough was a little dry, could probably use a bit more chicken broth next time.  The flavor was amazing, and the fact that they are so nicely self contained means I can do smaller versions for appetizers, or larger ones in a big muffin tin for larger portions.  The crust is so good I think it will work as a way for me to do quiches in the future as well.  An amazing new slice of FatBoyHeaven!

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Dinner Time - Bean and Honey Burrito Casserole

I was looking for a way to use some leftover shredded chicken last night, and found this recipe.  The combination of peppers and chicken with the honey sauce made this awesome!  To make it gluten free all I needed to do was use corn tortillas instead of flour.  The combination of textures provided by adding garbonzo beans to the traditional black beans and corn created a great contrast to the smoothness of the sauce.  Give this one a try, you'll be suprised.

Sunday Dinner: Crock-Pot Enchiladas

If you haven't noticed yet, one of my favorite kitchen appliances is my crock-pot.  I was looking for something different tonight, and felt like mexican food.  I made this kind of enchilada casserole that turned out great.  I used gluten-free cream soups, and had to modify cooking as a result since the original recipe called for condensed soup, which all contained wheat flour, and hence gluten.  To make up for the extra water in the soup I cooked the recipe with the lid off so that it wouldn't retain as much of the moisture.

As a side note, one of the best ways to cook with any method is to understand it.  By understanding that a crock-pot reduces cooking time by retaining moisture, I was also able to know that if I wanted to reduce moisture I needed to leave the lid off.

You can find the recipe here.