Mole Poblano Chili made with Smoked Porter
Author: 
Recipe Type: Main
Cuisine: Mexican Fusion
 
Mole poblano and chili are a perfect match. Spices and tomatoes add depth, while vinegar and squash create balance. The secret ingredient? Smoked Porter
Ingredients
  • 2 ancho chile peppers*
  • 2 pasilla chile peppers*
  • 2 guajillo chile peppers*
  • 1 green bell pepper, stem and seeds removed, chopped
  • 1 poblano pepper, stem and seeds removed, chopped
  • 1 red onion, chopped
  • 4 garlic cloves, finely chopped
  • 3 tablespoons vegetable oil or lard
  • 1 tablespoon ground cumin
  • 1 teaspoon New Mexico ground chile powder
  • or other non-spicy ground red chile powder
  • ½ teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 1½ pounds ground beef (85/15 or 80/20)
  • or ground turkey or cooked/smoked shredded turkey
  • 12 ounces robust or smoked porter
  • 1 (28-ounce) can crushed fire roasted tomatoes
  • 1 (8-ounce) can tomato sauce
  • ⅔ cup stock (vegetable or chicken)
  • 2 ounces semi-sweet chocolate
  • 2 tablespoons apple cider vinegar
  • 1 to 2 chipotles from a can of chipotles in adobo, stem and seeds removed, finely chopped
  • 3 tablespoons adobo sauce from the can of chipotles in adobo
  • 3 cups butternut squash, cubed
  • 1 (15-ounce) can black beans, drained and rinsed
  • kosher salt
  • black pepper, freshly ground
Garnish:
  • sour cream
  • freshly chopped cilantro
  • cotija
  • sliced avocado
  • toasted sesame seeds
Accompaniments:
  • cornbread
  • tortilla chips
Instructions
  1. Remove stem and shake out seeds of dried chiles. Tear chiles into large pieces and place in a non-reactive bowl; cover with boiling water and soak for 20 minutes. Transfer chiles to a food processor or blender with ½ cup soaking liquid, adding more if needed; puree until smooth.
  2. Add oil to a large pot over medium heat. Once hot, add bell pepper, poblano, onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until onion is soft and garlic is fragrant. Add ground beef and cook until no longer pink; carefully pour off any excess oil. Add ground spices and cook, stirring regularly, an additional 2 minutes.
  3. Pour in the beer; stir and scrape up any brown bits from the bottom of the pan. Simmer for 5 minutes then stir in tomatoes, tomato sauce, stock, chocolate, cider vinegar, chipotles, adobo sauce, and butternut squash. Bring chili to a boil; once boiling, cover and reduce heat to low. Simmer, stirring occasionally, for 1 hour. Add black beans during the last 10 minutes of cooking. Season to taste with salt and pepper.
  4. Serve in a large bowl and pile on those toppings.
Notes
*All three are dried varieties; if one is not available, substitute with one each of the other two.

For a thicker chili, whisk together 1 tablespoon corn starch and 1 tablespoon water in a small bowl to make a slurry; stir into chili and cook over medium heat, stirring regularly, for 2 minutes. Another option is to add 2 to 3 tablespoons of cornmeal directly to chili; simmer, stirring occasionally, for 5 minutes.
This chili will only get better the longer it simmers, up to 4 hours. If you do opt to let the chili simmer longer, which I highly recommend, hold off on adding the butternut squash until the final hour of cooking. And don’t forget, chili tastes even better the second day.
Recipe by Honest Cooking at https://honestcooking.com/mole-poblano-chili-made-smoked-porter/