Beef chili with mole sauce
41
- Prep Time15 mins
- Total Time35 mins
- Makes4 servings
Photo, Roberto Caruso.
This beef chili has a surprisingly twist (chocolate!). Taking inspiration from the iconic Mexican mole sauce, this rich dish is a must-try for winter.
Ingredients
454 g strip loin steak, cut in 1-in. cubes
3 tbsp all-purpose flour
1/4 tsp salt
2 tbsp canola oil, divided
1 large green bell pepper, finely chopped
1 small onion, finely chopped
227 g cremini mushrooms, halved or quartered
2 cloves garlic, minced
1 1/2 tbsp chili powder
1 tsp ground cumin
2 cups low-sodium beef broth
1 398-mL can black beans, (no need to drain)
3 tbsp natural peanut butter
3 tbsp chopped dark chocolate
2 tsp brown sugar
1/2 cup sour cream
Instructions
Toss steak with 2 tbsp flour and salt in a bowl. Heat a large pot over medium-high. Add 1 tbsp oil, then the steak. Cook, stirring occasionally, until brown all over, 4 to 5 min. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tbsp oil, then green pepper, onion and mushrooms. Cook, stirring occasionally, until onion starts to soften, 3 to 5 min. Add remaining 1 tbsp flour, garlic, chili powder and cumin. Stir for 1 min.
Pour in broth, beans and liquid. Bring to a boil, then reduce heat to medium-low. Simmer for 5 min. Stir in steak, peanut butter, chocolate and sugar. Stir until chocolate melts, 1 to 2 min.
Ladle into bowls, and then top with sour cream. Serve with whole wheat tortilla chips.
Make your own tortilla chips by stacking 6 small whole wheat tortillas, then slicing into 8 wedges each. Arrange on 2 baking sheets, then brush both sides of tortillas with 2 tsp canola oil. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until golden, 5 to 6 min.
Nutrition (per serving)
Calories 364, Protein 27g, Carbohydrates 26g, Fat 18g, Fibre 8g, Sodium 636mg.
Excellent source of Folate.