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This chili would be shamed by my Texan ancestors, but living in California now, lighter Mexican food has led me to try new flavors and lighter versions of Tex-Mex. This uses turkey which is a traditional meat with Mole sauce. Then I use some of the traditional components (nuts, chiles, chocolate) of Mole sauce to flavor the chili.
Chili Mole
INGREDIENTS
1 1/2 lbs ground turkey
1 onion, chopped
5 cloves garlic, minced
3 tbsp ancho chile powder
2 tbsp cocoa powder
1 tbsp cumin
1 tsp cayenne, optional
2 tsp kosher salt, or to taste
1 tsp dried oregano
1 12 oz dark beer
2 tbsp almond or peanut butter
1 28 oz can whole tomatoes, hand crushed
1 15 oz can black beans
Instructions
In a large soup pot, saute ground turkey, breaking up into small pieces. Add the onion and garlic and cook until softened. Add chile powder, cocoa powder and cumin. Cook stirring constantly for a couple of minutes until spices start to darken a bit. Add salt and oregano. Stir well then add beer. Cook out the beer for 5 minutes then add remaining ingredients. Bring to a full boil, then reduce to low and cook for another 30-45 minutes to mellow flavors.
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RECIPE FACTS

Servings: 8

Nutritional information per serving

No nutrition information available

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