I made a Firehouse Chili con carne using the sauce from my Mole Poblano Sauce recipe for our Church Chili CookOff last February got second place.
The sauce is made from a combination of chili peppers, seeds, vegetables and spices, plus a little chocolate. I’ve never tried to make mole poblano at home because a true mole takes multiple days to make and requires upwards of 30 ingredients. Just the same, I’ve always wanted to spoon the dark and mysterious sauce over succulent chicken, over enchiladas,or burritos. and be able to say, “I made my own mole!” And don't judge the taste until you add the chocolate. I think it is good with lots of things. I made a Firehouse Chili con carne using the sauce for our Church Chili CookOff last Year.
1. In a 6- to 8-quart Dutch oven cook meat (add salt and pepper) until meat is brown and onion is tender; drain.
2. Stir in undrained chili beans, tomato sauce, undrained tomatoes, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Add the "Mole (Mo-lay) Poblano Sauce" (see other recipe) can be made-a-head use 1 batch Simmer, covered, cooking for 2 hours.
3. Serve chili over hot rice, mash potato or cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.
Mole Poblano Sauce:
1. Start by dry-toasting the sesame seeds and almonds until they are brown and fragrant. Put them aside in a medium bowl. This was my main dumping bowl, where I put everything once it was done cooking.
2. Next, cook a small onion, a clove of garlic and some raisins in vegetable oil. You’ll know the raisins are done when they have plumped up. Once again, I dumped everything in my assembly bowl.
3. Mix a decent amount of chili powder (1/4 cup) with more vegetable oil and began toasting the powder. I added a little chipotle powder for extra heat and smokiness. Chipotles aren’t one of the three required chiles in traditional mole, but they were integral to my sauce. Toast the chili powder until it begins to darken and the pan begins to smoke. Turn the heat off and stir in some unsweetened chocolate until melted. I poured the chili and chocolate mixture into my assembly bowl.
4. Add the remaining ingredients: diced tomatoes, cloves, cinnamon, salt, pepper, brown sugar and bread crumbs; stir it all together. Pour the mixture into a blender, and add a cup of chicken broth. Run the blender for at least a minute, adding more chicken broth, a splash at a time, if the thick sauce isn’t moving through the blades.
5. The sauce will look pretty smooth, but if you taste it, you’ll notice a slight grittiness. So you can pass the sauce through a strainer, pressing to get all of the liquid through. But if you going to use it in my Chili it will be OK like that.
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|Serving Size: 1 Serving (656g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 606 (48%)|
|Amt Per Serving||% DV|
|Total Fat 67.3g||90 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 294.7mg||91 %|
|Sodium 589.6mg||20 %|
|Potassium 1393.4mg||37 %|
|Total Carbohydrate 76g||22 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 70.9g|
|Protein 83.5g||119 %|
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Calories per serving: 1261
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