"After dinner sit a while, and after supper walk a mile."--English Saying

Chili al Mole Recipe

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This recipe for Chili al Mole, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Waidelich
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
1 jalapeno, minced
1 red bell pepper, chopped
3 cloves garlic, minced
1 lb white fleshed sweet potatoes, chopped into 1/2-in cubes
(optional, but makes it a heartier chili)
2 tbsp. chile powder
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1 28-oz can diced tomatoes
3 tbsp. cocoa powder
3 tbsp. blackstrap molasses
2 14-oz cans beans (pinto, kidney, black, etc.)
2 1/2 cups vegetable broth

Directions:
Directions:
Saute the onion, peppers, and garlic for about 10 minutes, until the onion is soft, in a large saucepan over medium-high heat. Add the chile powder, cinnamon, and cumin, and cook for another minute, stirring constantly. Add the sweet potatoes,tomatoes, cocoa powder, molasses, beans, and broth. Cover and bring to a gentle boil, then lower the heat and simmer for about 30 minutes. Allow to sit at least 20 minutes, or overnight (preferable).

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is an interesting variation on chili ingredients. Mole (pronounced MOLE-eh) is a traditional Mexican sauce that includes chiles and cocoa. This chili is even better leftover.

 

 

 

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