Pinto-Bean Mole Chili

Pinto-Bean Mole Chili
Photo by Romulo Yanes

Ingredients

  • 1/8 teaspoon sugar
  • ¾ pound kale
  • 1 teaspoon cumin seeds, toasted
  • scallions
  • 1 dried chipotle chile
  • 1 14 1/2-ounce can whole tomatoes in juice
  • 1 teaspoon finely grated orange zest
  • + 14 more ingredients
    • sour cream
    • 1 ounce unsweetened chocolate
    • 2 medium dried ancho chiles
    • rice
    • 1/8 teaspoon ground cinnamon
    • 3 medium zucchini and/or yellow squash
    • 2 medium onions
    • 1 electric coffee/spice grinder
    • 3 15-ounce cans pinto beans
    • 1 ¼ cups water
    • cilantro
    • 1 teaspoon dried oregano
    • 2 tablespoons olive oil
    • 4 cloves garlic

Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces. Pulse cumin seeds and chiles in grinder u...

View full recipe at Epicurious

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