Chocolate Molelicious Chili

24 01 2011

Ken saw the title of this blog and said “MOLE MOLE MOLE MOLE-LICIOUS” from the Austin Powers movie.
Leave it to Ken to be the comic relief of this blog

Ahhh… the time for chocolate cravings is here ! When I start eye-ing the bag of sugar free chocolate chips in the baking cupboard I know something is amiss. I had a failed attempt early out on making a mole sauce so I backburner-ed it until now. I thought instead of trying the authentic route, I should just try to incorporate some of the ingredients of a mole (btw mole has 26 ingredients in it) to make a faux mole. I think this turned out really really well ! First attempt was really good. I think the only thing I would tweek next time is maybe a hit of chipolte and some toasted sesame seeds.

Chocolate Molelicious Chili

1 lb Extra Lean Ground Beef

1 tbsp Olive Oil
2 cloves Garlic Clove
1 onion, chopped
1 cup Grated Carrots (gives the sauce sweetness without adding sugar)
1 Jalapeno Pepper, chopped and de-seeded

1/4 cup Almonds, Ground
1 tsp Cinnamon, Ground
1 tsp Ground Cumin
1 tsp Oregano, Dried
1 Dried Ancho Chiles

1/4 cup Sugar Free Chocolate Chips (you can find these at bulk barn)
2 tbsp Cocoa Powder
650 mL Medium Salsa
28 oz Canned Tomatoes, Diced

Start off by frying up the extra lean ground beef, and make sure it is cooked. Drain fat and set cooked beef aside. Throw a tbsp of olive oil in your dutch oven, OR use some of the fat from the beef, and start sauting onions, garlic, jalapeno and shredded carrots.

Grab your lovely dried ancho chili, and boil some hot water. Soak ancho for 20 minutes until it is like pliable and can be broken apart. Clean out the seeds, and discard the stem, and throw it with your meat into the limp and sauted carrot-garlic-onion-jalapeno mixture.

Add all spices, almond meal and let this simmer for 3 minutes so the spices warm up and become fragrant. At this point add the remaining ingredients, salsa, chocolate, cocoa, and tinned tomatoes. Simmer for a couple of hours and you should end up with a rich mildly chocolate flavoured sauce. SO delicious and it has a rich reddy-brown colour, in part from the dried ancho pepper. If your sauce looks too thin post simmering, add some tomatoe paste to thicken it up. After simmering I noticed that the chocolate taste diminished a bit, so I put in another tablespoon of cocoa (it added a whole 12 calories to the recipe..lol)

This recipe makes 8 cups of chili… and WLS is anywhere from 1 cup to 1/2 cup. For me, my happy point is 3/4 of a cup, which is what the nutritionals are quoted for. Nuts are 164 calories, 6g of fat, 14g of carbs, 2.5g of fiber, and 12.5g of protein.

I served ours with silvers of flat bread and some shredded cheddar !! delicious !!

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2 responses

24 01 2011
jude!

oh boy, i had this for breakfast this morning and it was a multi-layered flavour bomb! loved it! i had mine with grated cheese and a little bit of sour cream. breakfast of champions!

25 01 2011
geokatgirl

Mole sauces are SO complex.. I am glad you liked it and it didnt suck like my first mole sauce attempt. I can’t wait to head down to Az and bring back a whack of dried chiles !!

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