Ingredients: |
Ingredients: 2 tbs olive oil
2 tsp ancho chili powder
2 tsp pasilla chile powder (or New Mexico chili powder)
1 tsp ground cinnamon
1/4 tsp ground cumin
1 1/4 c minced yellow onion
2 tsp minced garlic
Kosher salt and pepper to taste
3/4 c dry, fruity red wine with minimal oak
2 c low salt chicken stock or broth
4 oz bittersweet chocolate
1/4 c half and half
2-4 tsp light brown sugar, to taste
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Directions: |
Directions:In a medium skillet over medium-low, heat 1 tbs olive oil and toast the chile powders, cinnamon, and cumin, stirring frequently, until aromatic, about 1 minute. Increase the heat to medium, then add the onions, garlic, salt and pepper to taste, and the rest of the oil. Cook until the onions are translucent.
Add the red wine, increase heat and simmer until wine has reduced to almost dry. Add the chicken broth and reduce until less than half remains. At this point, the volume should be about 1 1/2 cups.
Meanwhile, chop the chocolate into very small pieces. Combine the chocolate and half and half in a small pan, then warm over medium-low heat just until chocolate is melted, stirring constantly; do not allow it to boil or scorch.
Whisk the chocolate mixture and chili flavored stock together, stir in brown sugar to taste. Serve with roast lamb, pork, or turkey. Add herbs and currants to couscous or rice pilaf for a nice side dish along with your choice of vegetable.
Ground chili powders are sold in most grocery stores. |
This recipe for Savory Chocolate Sauce (for meat) is from