I have reworked the usual Texas style chili to be lower in fat but intense with flavors. I love the smokiness of the ancho chili powder and cumin with the sweetness of the mole. In our family, we are wild about beans and this was a nice way to make beans interesting in a new way.
Prep Time: 5 minutes
Cook Time: 30 minutes (Slower cooker time: 4 hours)
- 4 bacon slices
- 1 pound extra lean stew meat, cut into ½ inch cubes
- 1 large onion, chopped (about 2 cups)
- 4 large garlic cloves, chopped
- 3 ½ cups (or more) beef broth
- 2 tablespoons pure ancho chile powder
- 3 tablespoons Texas-style chili powder blend
- 1 tablespoon ground cumin
- ¼ cup mole (found in the Hispanic food section of your grocery store)
- 2 teaspoons (or more) salt
- 2 teaspoons apple cider vinegar
- 1 ½ teaspoons dried oregano, crumbled
- ¼ teaspoon cayenne pepper (optional)
- black beans, drained and rinsed
- fresh cilantro, finely chopped
- flour tortillas
- avocado slices
- Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl and leave 1 tablespoon of the drippings in the pot. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef to bowl with bacon. Reserve 2 teaspoons of the drippings in the pot. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add ½ cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole, 2 teaspoons salt, vinegar, oregano, and cumin. Transfer to a slow cooker.
- Add the rest of the broth to the meat in the slow cooker and cook for 4 hours on high.
- Right before you are ready to serve, stir beans into the slow cooker
- Ladle chili into bowls. Garnish with cilantro and serve with tortillas and avocado.
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