For day 19 of Soup Month 2013 we made a spicy Chicken Mole Chili with bold flavors and a rich, dark sauce. The term "mole", (pronounced mo-lay) is a popular Mexican sauce that consists of cooked onions, garlic and chilies, various spices, plus a small amount of Mexican chocolate or, in this case, cocoa. The chocolate might sounds a bit odd, but it actually adds richness to the chili without adding overt sweetness.
This is a pretty spicy bowl of chili, which I love, but adding a little crumbled queso fresco cheese on top was just the right thing to balance out some of the heat. My daughter, who doesn't like too much spice, added sour cream to her bowl and she loved the chili.
We saved a lot of time preparing this chili by using the canned black beans instead of soaking the dried beans and we used already cooked chicken. These shortcuts allowed us to keep the cooking time to just over an hour.
This would be a perfect chili to serve for a football party, but it is spicy. If you have some guests that prefer a more mild chili, just serve both! Make two batches of chili the day before, then heat each of them in crock pots the day of your party. Use the same assortment of toppings that would work for both types of chili, such as grated cheese, sour cream, avocado slices and corn chips, and you have something for everyone, and your guests will love you! Enjoy!!
1 TB Olive Oil
1 medium Onion, diced
1 TB Minced Garlic
4 oz can Diced Jalapenos (use just 1/2 can for less heat)
1/2 tsp Cumin
1/2 tsp Chipotle Powder
1/2 tsp Dried Thyme
1/2 tsp Cinnamon
1 tsp Chili Powder
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 TB Cocoa Powder
1 TB Sugar
14 oz can Diced Tomatoes
14 oz can Black Beans, drained and rinsed
3 cups Chicken Stock
2 - 3 cups Cooked Chicken
1 medium Red Bell Pepper, diced
1 cup Frozen Corn
1 cup Chicken Broth
2 TB Cornmeal
In a medium soup pot, heat olive oil over medium heat, then add the onions, garlic and jalapeno, then cook 5 minutes until tender.
Add the dry spices and the sugar to the pot and stir to blend into the vegetables, cooking for 1 minute. Add the tomatoes, black beans and 3 cups chicken stock to the pot and bring the mixture to a boil. Reduce heat to medium-low and simmer for 30 minutes.
Add the chicken, red pepper, and corn to the pot and stir to combine and increase heat to a low boil. In a small bowl combine the 1 cup chicken broth with the cornmeal, stirring to form a paste. Add the cornmeal paste to the soup and stir until fully dissolved, then cook over medium heat for 20 minutes. Serve with sour cream, grated cheddar cheese or crumbled queso fresco, avocado slices and tortilla chips on the side.