It’s Chili Outside!

Finally, the temperature is starting to look like it really might feel like fall for a while. I know, I know, most people would think I’m crazy for even thinking 65 degrees is chilly but after months and months of 100 degree weather, 65 feels chilly to me! Time to bring out the sweaters and blankets and it also means it’s time for chili! I like to try new recipes so I started with a recipe which involves mole, which is a Mexican chocolate, chili sauce and cinnamon. I know it sounds unusual but it’s really tasty. 

 Mole Black Bean Steak Chili

2 tablespoon vegetable oil

1 cup sweet onion, diced

12 ounces Cremini mushrooms, diced

1 cup green bell pepper

3 cloves minced garlic

1-2 finely diced jalapeno pepper

2 teaspoons ancho chili powder

2 teaspoons cocoa powder

2 teaspoons smoked paprika

1 teaspoon cumin

½ teaspoon cinnamon

2-15 ounce cans black beans 

2-15 ounce can diced tomatoes    

1½ cups broth

1½ cups diced, cooked, steak*

Diced cornbread cubes, for garnish

Onion and shredded cheese, optional

In a large pot or dutch oven over medium heat, saute the onion, mushrooms and pepper in vegetable oil until tender, add garlic and cook a minute longer. Add spices, black beans, tomatoes and 1 cup broth. Continue to simmer for 15 to 20 minutes until chili starts to thicken. Add steak and additional broth over medium heat, just until heated through. Continue to cook until steak is hot. Divide chili into 4 bowls and top with croutons, cheese or green onion       

*Leftover sirloin, T-bone, Ribeye. 

This smokey, easy to make chili, combines leftover cooked steak and cocoa in a hearty rich broth.