3 T. olive oil
salt and pepper to taste along the way
1 cup chopped red, orange, yellow peppers
1 cup chopped shallots
3 garlic cloves
1 tsp. ground coriander, roasted garlic flakes and celery salt
1 T. dried cilantro, cumin, minced onion, and chili powder (more to taste)
1 can chopped jalapeno peppers
2 cans chopped tomatoes with garlic, oregano and basil
1 qt. of vegetable or beef stock
1/4 cup maple syrup
1 T. molasses or sorghum*
any kind of mole, enchilada or chipotle sauce, if you have it.
2 pounds ground beef, browned
4 cans black beans, drained and rinsed
1/4 c. Wondra flour
1/4 c. cornmeal
Williams-Sonoma Tacolicious Mole Rojo
*Muddy Pond Horsepowered Tennessee Sorghum
I heated up 2 T of the olive oil with salt and pepper and threw in a bag chopped red,orange and yellow peppers (about one cup) I had frozen. I don't like green peppers and this was a great substitute. I added about a cup of chopped shallots and sauteed it all with three garlic cloves, sliced thin. I threw in 1 tsp. of ground coriander, 1 tsp. of celery salt, 1 T. dried cilantro, some roasted garlic flakes, 1 T. cumin and 1 T. chili powder. I sprinkled on some dried minced onion and cooked this all together, adding some vegetable stock to keep it from sticking to the pan. I then added 2 cans of chopped tomatoes (with garlic, basil and oregano) and 1 can of chopped jalapeno peppers. To this I added about 1/2 cup of some Williams-Sonoma Tacolicious Mole Rojo.
I tossed this all in a crock pot and set it on High (4 hours) with 1/4 cup real maple syrup and 1 T. Muddy Pond Horsepowered Tennessee Sorghum. Some molasses might work just as well for flavor.
I added 1/4 cup cornmeal to this and mixed well, topping off with the rest of the quart of vegetable stock and let it all start cooking.
I browned 1-1/2 to 2 pounds of ground beef and placed this in a colander to drain the fat. I added it to the chili and let it all cook for about 2 hours. When it was bubbling, I sprinkled on 1/4 cup of Wondra flour and mixed it in very well so as not to lump or clump. I then added four drained cans of black beans.
I cooked this all on High for four hours and then set it to 12 hours warm until the guys ate it later with chips.
If I had had grated cheese, more chopped onion, fresh corn, sour cream, chopped cilantro and sliced avocados, I would have served it with these - but I didn't. They loved it anyway.
