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-> [Chili, Herbs & Spices] -> [Frijole mole chili Recipe] |
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Frijole mole chili
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| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | 2
| cup | Onions, coarsely chopped | | 2
| cl | Garlic, minced | | 2
| tbsp | Vegetable oil | | 1
| can | 15-oz. dark red kidney beans | | | -rinsed and drained | | 1
| can | 15-oz. black beans, rinsed | | | -and drained | | 1
| can | 15-oz. pinto beans, rinsed | | | -and drained | | 1
| can | 28-oz. whole tomatoes | | | -undrained, coarsely chopped | | 1
| large | Green pepper, cut into ? | | | -pieces | | 1
| cup | Picante sauce or salsa | | 2
| tbsp | Unsweetened cocoa | | 2
| tsp | Ground cumin | | 1
| tsp | Oregano leaves, crushed | | 1/2
| tsp | Salt | | 1/8
| tsp | Ground nutmeg | | 1/8
| tsp | Ground allspice | | 1
| dash | Ground cloves (optional) | | | OPTIONAL TOPPINGS | | | Sour cream | | | Cilantro, chopped | | | Monterey Jack cheese | | | -shredded |
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Procedures:
| 1 | Cook onion and garlic in oil in large pan or dutch oven, until onion is tender but not brown. | | 2 | Add remaining ingredients, except optional toppings; bring to a boil. | | 3 | Reduce heat; cover and simmer 10 minutes. | | 4 | Uncover; continue to simmer 10 minutes; stirring occasionally. | | 5 | Ladle into bowls; garnish as desired. | | 6 | Makes 6 servings, about 8 cups. |
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