Friday, January 21, 2011

Chicken Mole Chili with Black Beans

I have been making this chili for years and it combines two of my favorite dishes:  chicken mole and black bean chili.  It is a very simple dish and fills the house with wonderful exotic scents.  The combination of cocoa powder, honey and cinnamon along with black beans and chili is fantastic, dark and mysterious.  I like to use two kinds of chili powder, regular everyday chili powder and smoky spicy chipotle chili powder. The chili is not too spicy, but still has a little kick.  It can be always be augmented individually with hot sauce to turn the scoville units up as high as you desire!

I have made this dish in the pressure cooker, but actually prefer to slow cook it since I think the beans get creamier and it gives more time for the flavors to blend.  This can also be made vegetarian style too, just leave out the chicken and substitute vegetable stock.  I highly recommend taking the time to make your own chicken stock with the chicken carcass, it only takes an hour and imparts an unbelievably rich homemade flavor!

Chicken Mole Chili with Black Beans
serves 8

1lb dried black beans

1 rotisserie chicken, meat removed and diced, bone and skin reserved
6 cups water
2 medium onions diced
4 cloves garlic minced
1 jalapeno pepper, seeded and diced
2 Tbsp olive oil
1 tsp ground cumin powder
1 tsp ground corriander
1 tsp chipotle chili powder
1 tsp ground thyme
1/2 tsp ground cinnamon
2 tsp chili powder
4 tsp salt
2 Tbsp cocoa powder
3 Tbsp honey
1 28 oz can petite diced tomatoes
4cups chicken stock (or vegetable stock)
1 large red bell pepper, seeded and diced
1 cup corn (fresh or frozen)

sour cream
pepitos (toasted green pumpkin seeds) or sunflower seeds
grated cheddar cheese
chopped cilantro
soft corn tortillas

Pour dried beans in a large bowl and cover with water, soak overnight.

Place reserved chicken carcass in large stock pot and cover with 6 cups water, bring to a boil, reduce heat to medium, cover and cook 1 hour.  Strain stock.

In a large stock pot, heat olive oil over medium high heat, then add onions, garlic and jalapeno, cook 5 minutes until tender.  Add all dry spices to pot, stir into vegetables and cook 1 minute.  Add honey and tomatoes, stir.  Add soaked black beans and 4 cups chicken (or vegetable ) stock. Bring to a boil, then reduce heat to medium low , cover and cook for 2 hours, stirring occasionally, then remove lid and cook over medium heat one additional hour until beans are very tender.  Add chopped chicken meat, diced red bell pepper and corn, cook 20 minutes.  Serve hot with sour cream, pepitos, chopped cilantro, grated cheese and warm soft corn tortillas.

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