Mole Chili

I got my chilli pot nice and hot throwing some olive oil and a couple of pounds of nice lean ground sirloin. That’s for a mole chili, I call it mole chili because there are secret ingredients is a little unsweetened cocoa, crazy good, I've also got our ancho’s which are dried which are dried poblano peppers we constituting in some beef stock, now this point I can turn the heat back a little bit there you go chop up the big whole onion and some garlic, there we go.

Hey, guys. Welcome back I'm just spicing up our chili this is mole style potted chili that you'd make for a crowd down in the pot I've already browned up couple pounds of grounds sirloin. I added in an onions some garlic, let that come up and onion is got a little bit soft and I added in a couple of squirts of tomato paste I've just finish storing that for about a minute, now running in two handfull or two table spoons of smoke sweet paprika, we're going to add in one palmful of ground coriander about a table spoon—and just a smidge, couple of pantries of ground cinnamon and our secret ingredient unsweetened cocoa powder you're going to have a real wink and a nudge to it.

Couple sprinkles of the nice dark cocoa powder and stir. Oh, it smells insane really fragrant and delicious. I added in one fifteen ounce can of fire roasted diced tomato now we've got a lift up all those great dripping from the bottom of the pot. So we are going to take our pot of stock that’s hot, and our reconstituted ancho’s, three of them. Pop them down into the food processor. And puree them into a sauce, and down in there then just work the bottom with the path a little bit to get up all your great drippings and then reduce the heat back and just let it simmer for the flavors to combine the last few minutes cooking time.

Now to finish this off we're going to top it with some nice super short, white cheddar cheese and a red onions. No matter how the game turns out you are going to be a winner at your next big party for a big game, because it’s delicious this food.