HOLAY MOLAY CHILI

This flavourful beef chili mimics the taste of traditional Mexican mole, thanks to the addition of cocoa, cinnamon and other spices.

Yield: Serves 6 - 8.

HOLAY MOLAY CHILI

Ingredients

  • 2 tbsp (25 mL) flour
  • 2 tbsp (25 mL) chili powder
  • 2 tbsp (25 mL) cumin
  • 1 tsp (5 mL) salt, divided
  • 1 tsp (5 mL) coriander
  • 1/2 tsp (2 mL) cayenne pepper
  • 1/2 tsp (2 mL) cinnamon
  • 1 1/2 lb (0.75 kg) beef chuck steak, cut into 1/2 inch (1.25 cm) cubes
  • 2 tbsp (25 mL) oil, divided
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3 cans (10 oz/284 mL each) beef broth
  • 1 can (14 oz/398 mL) diced tomatoes
  • 1 can (28 oz/796 mL) kidney beans, rinsed and drained
  • 1/4 cup (50 mL) cocoa
  • 2 tsp (10 mL) sugar
  • 4 cups (1 L) cubed peeled butternut squash

Directions

  1. Combine flour, chili powder, cumin, 1/2 tsp (2 mL) salt, coriander, cayenne pepper and cinnamon in a plastic bag. Add beef to flour mixture and toss to coat. Heat 1 tbsp (15 mL) oil in a Dutch oven. Add beef in batches and brown on all sides, adding remaining oil as necessary. Remove beef from pan and keep warm. Add onions and garlic to pan; sauté until softened, about 5 minutes. Stir in broth, tomatoes, beans, cocoa, sugar and remaining salt; bring to a boil. Reduce heat and return beef to pan. Cover and simmer, stirring occasionally, until beef is tender, about 1 hour. Chili may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 2 weeks. Some flavour changes may occur when freezing. Reheat chili before proceeding. Add squash and simmer until tender, about 15 minutes.
Nutritional analysis per serving:

393 calories, 21 g fat, 18.1 g protein, 32.9 g carbohydrate, 2.1 g fibre, 892 mg sodium

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