Cacahuatl Chili

[kirra]

Cacahuatl Chili

Cacahuatl-inspired chili is a Tex-Mex chili in a rich mole sauce. To make it vegetarian, substitute about a quart of mixed vegetables, such as kidney or pinto beans, sweet potatoes or orange squash, corn, green pepper and/or carrots sautéed in olive oil for the beef.

You can adjust the amount of heat by increasing or decreasing the cayenne pepper. Most chili powders are a blend of peppers, along with spices such as cumin, but you could make your own blend from a variety of chile peppers.

Ingredients:

2 pounds ground beef
1 can (8 ounces) tomato sauce plus
4 cans water
1/2 cup chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons red (cayenne) pepper
3 3/4 teaspoons dried onion
1/4 teaspoon dried garlic
2 1/2 teaspoons ground cumin
1/2 teaspoon Mexican oregano
2 teaspoon raisins
1/2 teaspoon French tarragon
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
3 tablespoons dark chocolate (bits or shavings)
1/4 cup toasted sesame seeds
1/4 cup toasted slivered almonds
1/4 teaspoon vanilla extract
2 tablespoons masa harina (optional)

Preparation:

Sear the meat in a 2-quart Dutch oven or stew pot until browned, then pour off the fat. Add tomato sauce and water.

Grind spices, raisins, chocolate, seeds and nuts to a coarse state in a blender. Add this spice mixture and the vanilla to the pot and stir to blend.

Cover kettle and simmer 1 hour and 15 minutes or until meat is tender, stirring occasionally. Skim off any fat.

To thicken, mix masa harina with some water to form a thick, but flowable mixture; stir into the chili. Simmer another 15 to 20 minutes, then taste and adjust seasoning. Yields about 1½ quarts (6 to 8 servings)