Mexican Mole Chili

Name: Mexican Mole Chili
Ingredients: 2 pounds 10% fat ground beef; 1 tablespoon vegetable oil; 2 cups chopped onions; 4 cloves garlic, minced; One 8-ounce can tomato sauce; 2 cups cooked kidney beans, drained and rinsed; 3 cups tomato juice; 1/4 teaspoon crushed red pepper flakes; 2 teaspoons ground cumin; 2 tablespoons ground chili powder; 2 tablespoons unsweetened cocoa powder; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons kosher salt; 2 teaspoons dried oregano; 2 tablespoons cornmeal

15 ingredients

9 steps

Ingredients

2 pounds 10% fat ground beef
1 tablespoon vegetable oil
2 cups chopped onions
4 cloves garlic, minced
One 8-ounce can tomato sauce
2 cups cooked kidney beans, drained and rinsed
3 cups tomato juice
1/4 teaspoon crushed red pepper flakes
2 teaspoons ground cumin
2 tablespoons ground chili powder
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
2 teaspoons dried oregano
2 tablespoons cornmeal

Directions

1

1) Heat a large, heavy pot and cook the beef in it, stirring frequently, until the meat is cooked through.
2

Pour off and discard the meat juices.
3

Remove the beef to a plate.
4

2) Put the oil in the pot and cook the onions and garlic over moderate-high heat until the onions begin to change color, about 5 minutes.
5

Cover between stirrings.
6

3) Return the meat to the pot and stir in the remaining ingredients except the cornmeal.
7

Bring to a boil and immediately reduce to a gentle simmer.
8

Cover and cook for 1 hour.
9

4) Stir in the cornmeal (this will thicken the chili) and cook uncovered for about 30 minutes longer.