Chili

I have tried many different styles of chili in my life and I love the simplicity of this recipe but packed with flavor.  Big thanks to the Junior League of Houston for the recipe in their Peace Meals cookbook.  I never thought mole would make such a difference in chili, but it really rounds out the flavor and adds a unique complexity to the dish.  When I became gluten free, I needed to start making my own mole, as it tends to have bread and corn products in it, but truth be told, mole is so much better when you make it yourself.  I will attach a link to the mole recipe that I have been perfecting for gluten free (glutards) folks like me.

Chili

Ingredients:

1 Tbsp olive oil

2 medium, yellow onions, diced small

2 green bell peppers, diced small

2 cloves garlic, minced

salt and pepper to taste

2 1/2  lb ground beef

16 oz canned tomato sauce

3 Tbsp prepared red mole (you can used jarred mole, but I prefer homemade.  Check out the recipe I use)

3 Tbsp chili powder

3 C water

32 oz canned kidney beans

Directions:

Heat the olive oil in a large skillet over medium heat.  Add the onion, peppers, and garlic.  Saute until the onions are translucent and the peppers begin to soften.  Season with salt and pepper and set aside. Brown the beef in large soup pot. Drain off any excess fat.  Add half of the onion-pepper mixture to the meat.  Stir in the tomato sauce, mole, chili powder and water.  Bring to a boil, reduce heat and simmer for 30 minutes.  Add the beans and the remaining half of the onion-pepper mixture.  Cook for another 15 minutes.  Serve hot.