Mole Firehouse Chili con carne

Dave Smith

By
@DaveSSmith1

I made a Firehouse Chili con carne using the sauce from my Mole Poblano Sauce recipe for our Church Chili CookOff last February got second place.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
10
Prep:
20 Min
Cook:
2 Hr 30 Min
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I really liked the distinct flavor of the chocolate in this one.  The chili was really thick ... just the way I like it!

I diced the green tomatoes and added them when I added the beans and tomatoes.  I used 15 oz tomato sauce/15 oz stewed tomatoes/16oz beans.

There was no onion in the ingredients but I noticed it in the steps. I added an onion when browning the meat.

Ingredients

2 lb
ground beef, 80% learn
2 large
green tomatoes
1 can(s)
chili beans
1 can(s)
tomato sauce
1 can(s)
stewed tomato, cut up
3 c
mole poblano sauce recipe
1 Tbsp
hot pepper sauce

SEVER OVER ONE

cooked macaroni
rice
mashed potatoes

TOPPING

1 Tbsp
sour cream
1 Tbsp
shredded cheddar cheese
sliced green onion

Step-By-Step

1In a 6- to 8-quart Dutch oven cook meat (add salt and pepper) until meat is brown and onion is tender; drain.

3Stir in undrained chili beans, tomato sauce, undrained tomatoes, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Add the "Mole (Mo-lay) Poblano Sauce" (see other recipe) can be made-a-head use 1 batch Simmer, covered, cooking for 2 hours.

4Serve chili over hot rice, mash potato or cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Hashtags: #beans, #meat