"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chile sin Carne al Mole Recipe

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This recipe for Chile sin Carne al Mole, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Payton (Flynn)
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup olive oil
1 large onion, chopped
1 small jalapeņo, minced
1 small red bell pepper, chopped
3 cloves garlic, smashed
1 pound seitan, coarsely chopped into 1/4" cubes (ground beef possible as substitute)
2 tablespoons chile powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 (28-oz) can whole, peeled tomatoes in sauce
3 tablespoons cocoa powder
3 tablespoons blackstrap molasses
2 (14-oz) cans pinto beans, drained and well-rinsed
2 1/2 cups vegetable broth

Directions:
Directions:
Preheat a large pot (at least 6-quart) or Dutch oven over medium-high heat; pour in and heat the olive oil. Add the onions and peppers and saute for 2 minutes; then add the garlic and seitan (or ground beef). Cook for 8 minutes, until onions are soft. Add the chile powder, cinnamon, and cumin, stirring constantly for another minute. Add the tomatoes, cocoa powder, and molasses. Stir and break up the tomatoes with back of a spoon, then add the beans and vegetable 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 before serving.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Seitan is a beef alternative made from wheat gluten and is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. You can make your own or buy it, though I'm sure the recipe is also adaptable for those who have a pound of ground beef or stew bits ready for use.

 

 

 

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