Holy Mole Chili Con Carne

1. 1

   Heat oil in a heavy bottomed nonreactive Dutch oven (5 1/2 Quart Le Creuset is my go to pot) over medium heat. Make sure the oil does not get to the smoking point.

2. 2

   Add onions, bell pepper, garlic, and all of the spices (except salt) and stir occasionally until the vegetables start to soften -approximately 10 minutes.

3. 3

   Turn up the heat to medium-high and add half the meat. Brown and break up the meat into small pieces about 3-4 minutes. Add remaining beef and break up, cooking for another 3-4 minutes.

4. 4

   Add beans, tomatoes, tomato puree and paste and 1 teaspoon of salt. Bring to a boil then reduce to low and simmer covered for 1 hour.

5. 5

   Remove cover and add 3-4 ounces of dark chocolate, stir and continue to simmer for another hour, uncovered stirring occasionally. You can add 1/4 cup of water or beef stock if the chili begins to stick to the bottom of the pan. Adjust seasoning. You will probably want to add a dash more salt to balance out the subtle sweetness of the chocolate.

6. 6

   Serve with your favorite toppings. I add a squeeze of lime, shredded cheese, sour cream and chives. You can't have enough toppings in my mind. I have also served this as a hot dip with extra large corn chips (Fritos) for dipping.

No additional tips available.