A mole-inspired chili made with tender short rib, roasted poblanos, chipotle chilis in adobo and chocolate. There's also a healthy splash of beer and coffee that adds extra depth and flavor.
1.5poundsbeef short ribsboneless
3poblano peppersroasted, then diced
2chipotle chilis in adobodiced
1teaspoon black pepper
14.5ouncescanned fire-roasted tomatoeslow sodium
1cupcanned pinto beansno salt added, drained and rinsed
1cupcanned black beansno salt added, drained and rinsed
1cupcanned kidney beansno salt added, drained and rinsed
1cupcanned great northern beansno salt added, drained and rinsed
12ouncesbeer of choice
Garnishes & Toppings
macaroni noodlescooked and drained
Roast the Poblanos
Note, that this step is optional, but I think totally worth it. If you want to skip roasting, simply dice the poblanos and add them to the chili when you saute the onions. First, preheat your broiler, with your oven rack in the top position. While your broiler is preheating, fill a large mixing bowl with ice water and set aside.Once the broiler is preheated, place the whole poblano peppers directly on the rack and broil for 5-8 minutes turning as the skin starts to blister and turn black.When peppers are well charred, remove and place immediately into the ice water. The cold water will help pull the blistered skin away from the flesh of the pepper making them easier to peel.Let the peppers soak for 5 minutes and then begin to peel away the skin. If part of the skin doesn't peel away, no worries, they can stay. Just try to get them as clean as possible.Once peeled, seed and dice the poblanos and set aside.
Make the Chili
Heat a large stockpot over medium heat. Add diced bacon to the pot and cook for 5-6 minutes until crispy. Remove from pan and let drain on paper towel.Next, dice the short ribs into bite-sized pieces and add to the stock pot along with the ground beef. Cook until brown. Now, add the diced onion, jalapeños and garlic and saute until the onions begin to turn translucent and the jalapeños soften. Add the reserved bacon, roasted poblanos and diced chipotle chiles in adobo. Stir to combine.Next, add chili powder, oregano, cumin, salt, pepper and cinnamon and cook until fragrant—less than 1 minute.Next, add the canned fire-roasted tomatoes and canned beans to the pot. Stir to combine.Pour beer into the pot, stirring to deglaze the bottom and scrape up all those yummy charred bits. Add beef stock and coffee and then bring the chili to a boil. Reduce the heat and then let the chili simmer. Partially cover and cook until the short rib is nice and tender—about 2 hours but you can also just let this simmer all day on low too and really let the flavors come together. If the chili starts to get too thick, you can add a little extra beef stock to the pot.Just before serving, add the chocolate and stir to combine. Ladle into bowls and serve with your favorite toppings. If you're in the Midwest (or is it just a Wisconsin thing?) you know that people up here have strong feelings about adding noodles to their chili. Any small shape pasta like macaroni, ditalini or shells works great.Enjoy!