At a meeting last week, someone asked, “What’s the perfect meal to serve for a snowy weekend?” This weekend is also Superbowl Sunday. Instead of trying to show off my knowledge of recipes by mentioning exotic ingredients, my answer was simple. I said chili. It’s a comforting, spicy dish. Everyone wants a bowl, especially on a cold day. I didn’t mention the mole addition that gives this sauce a complex flavor. As a Superbowl dish, serve it over rice or on a sausage hot dog. Sausages, instead of hot dogs, could be a better option, because the source of the meat is not a mystery.
That same day, another person asked what I put in my chili, and I mentioned beer. She asked, “Why not wine?” I was thinking, “Wine in chili? This is a cheap dish!” Alas, the beer addition is another chili version. This recipe has a mole base, but I did sweeten it with a little wine. Garnish the sauce with chopped scallions and cilantro. Cheddar cheese is a classic topping, but this sauce taste better with grated Manchego cheese.
Note: Remember the mole enchiladas that was made a few weeks ago? So much sauce was made, I was able to freeze a few cups for this chili recipe. Buttermilk Cornbread served as a side dish to this meal.
Chili Mole Sauce
1 onion, roughly chopped
1 bunch of carrots, peeled and diced
1 green bell pepper, diced
2 cloves of garlic, minced
1 tsp. of crushed red pepper
1/4 cup of chili powder
1/2 tsp. of cinnamon
salt and pepper to taste
1/2 to 3/4 lb. ground turkey
1-14 oz. can of diced tomatoes
1-14 oz. can of black beans, rinsed
1-14 oz. can of red kidney beans, rinsed
1-14 oz. can of garbanzo beans, rinsed
2 to 3 cups of mole sauce
4 to 5 cups of chicken stock
1/4 cup of red wine
1 bay leaf
1. In a large pot, saute onions over medium heat in olive oil. Add carrots, bell pepper and garlic. Stir for a few minutes until vegetables start to soften. Add crushed red pepper, chili powder, cinnamon, salt and pepper. Stir for a few minutes.
2. Add ground turkey to the vegetables. Cook until meat is done. Add mole sauce, beans and diced tomatoes. Mix in enough chicken stock until mixture is fully covered. Add wine and bay leaf. Adjust seasoning. Cover and bring to a boil.
3. Reduce heat to medium-low and cover. Cook for a minimum of one hour, stirring — scraping the bottom — occasionally.
4. Serve with brown rice and cornbread. Garnish with scallions and Manchego cheese.