Mexican Mole Poblano Inspired Chili

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mexican Mole Poblano Inspired Chili to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mexican Mole Poblano Inspired Chili, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 1 cup chopped green pepper
• (optional)
• 1 (4 ounce) can chopped green
• chilies (optional)
• 8 large garlic cloves, chopped
• 3 pounds cubed beef stew meat
• 5 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons dried basil
• 1 teaspoon cayenne pepper
• 1 teaspoon crushed red pepper
• flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cinnamon stick
• 1 (28 ounce) can crushed
• tomatoes in puree
• 1 (14.5 ounce) can beef broth
• 1 (12 fluid ounce) bottle dark beer
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can chili beans
• 2 (1 ounce) squares bittersweet
• chocolate, chopped
• salt and pepper, to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in a large, heavy pot over medium-high heat

Step 2: Technique & Execution

Stir in onions, green peppers, green chilies, and garlic

Step 3: Technique & Execution

Cook and stir until onions are soft and translucent, about 8 minutes

Step 4: Technique & Execution

Add the stew meat to the pot, cook until well browned, about 5 minutes

Step 5: Technique & Execution

Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot

Step 6: Technique & Execution

Cook and stir until spices are aromatic, about 2 minutes