Chili with Mole and Noodles

Yoga felt so good today, it was nice and warm on a chilly, drizzly day here. I feel relaxed, well stretched and am envisioning a good night of sleep. And I remembered clothes to change into after so I wasn’t wearing short shorts and tall boots   We had a bit of chuck roast left that I needed to use up and the first thing came to mind was Chili. I am definitely not a Chili Purist so I tend to mix things up a little, in fact, I didn’t even start liking Chili until about a year ago!  I searched a few sites and found this guy that caught my eye, I knew I would make a few modifications.  The funny thing is that I had everything but the Mole, and enough meat. Talk about a well stocked pantry! I got this cooking before yoga and let it simmer on low on the stove while I was gone.

 

I did learn a lesson at the grocery store today, ingredients are a heck of a lot cheaper in the ethnic aisles than the main store.  I noticed that a can of black beans with a Hacienda Brand Name was .77 cents versus a can of Bush’s was .97, um what would be different about those beans??? Check your ethnic section for ingredients you commonly use, they might be cheaper.

 

 

Here is my version:

 

4 Bacon Slices

3 pounds boneless Chuck Roast, 1/2 inch cubes

2 Small Onions

4 Gloves of Garlic

2 Cans Of Beef Broth

1/4 cup Ancho Chili Powder

1 Packet Archer Farms Chili Mix

1 Tbsp Mole (in the Latin Section of your supermarket)

2 tsp Salt

2 tsp Apple Cider Vinegar

1 1/2 tsp Oregano

1 tbsp Corn Starch

2 teaspoons (or more) salt

Pinch of Cayenne

Pinch of Smoked Paprika

1/2lb of Cooked Elbow Macaroni Stirred in at the End (rinsed with cold water to help them not stick)

 

Directions:

1. Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.

2. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch.

3. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes.

4. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot.

5. Mix in ancho chile powder, chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, smoked paprika, and cumin.

6. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours.

7. Mix in cornstarch by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. Add in Cooked noodles.

8. Serve!  A few suggested condiments: cheese, black beans, tortilla chips, sour cream, or green onions.