There’s lots of controversy of what is and isn’t an authentic chilli and it’s a sure fire way to start an argument if you says yours is. So don’t. I’ve recently learnt there’s versions being made with coffee, tequila, with star anise added – all sorts of wonderful additions. What is certain is that a ‘mole’ is a Mexican sauce featuring the triumvirate of chilli, beef and chocolate. It’s also certain that beans were not added to chilli until the early twentieth century and it’s a feature we can attribute to Tex Mex cuisine. The title of my dish is a mash up of all of these and I can’t claim I made it up, either; I’ve seen it used on the internet. Anyway, here’s the recipe.
2lb beef mince
2 large onions, diced small
4 or 5 fat cloves of garlic, finely chopped
2 tins of tomatoes, blitzed in the blender
2 tins of kidney beans
1/4 tsp cumin
1 tsp coriander
3/4 tsp cinnamon
1 tsp chilli powder (or however much suits you)
2 tablespoons paprika (preferably smoked but ordinary will do)
2 beef stock cubes
2 squares of very dark chocolate
Soften the onions in the oil without letting them brown, add the garlic and cook it out for a few minutes then throw in the spices. Cook them over a low heat, stirring all the while for 3 or 4 minutes. Add more oil if it’s too dry and catching. Add the beef and brown it in the spices, again, stirring all the while. Add the tomatoes, the kidney beans, the stock cubes made up with 1/2 pint of boiling water and a tsp salt.
Simmer low and slow for as long as you have but at least 40 minutes to marry the flavours. Put it in the slow cooker and leave it for a few hours if you want. When you’re ready to serve, turn off the heat and check the seasoning. Lay the chocolate on top of the chilli for a couple of minutes until it melts, then stir it in.
Serve with rice, finely chopped red onion, sour cream, fresh coriander and a big row about what is and isn’t authentic chilli!