Pinto-Bean Mole Chili

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Pinto-Bean Mole Chili

2 medium dried ancho chiles, wiped clean

1 dried chipotle chile, wiped clean

1 teaspoon cumin seeds, toasted and cooled

1 teaspoon dried oregano, crumbled

Rounded 1/8 teaspoon cinnamon

2 medium onions, chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

3 medium zucchini and/or yellow squash, quartered

lengthwise and cut into 1/2-inch pieces

3/4 pound kale, stems and center ribs discarded and

leaves coarsely chopped

1 teaspoon grated orange zest

1/8 teaspoon sugar

1 ounce unsweetened chocolate, finely chopped (3

tablespoons)

1 (14 1/2-ounce) can whole tomatoes in juice, drained,

reserving juice, and chopped

1 1/4 cups water

3 (15-ounce) cans pinto beans, drained and rinsed

Accompaniments: rice; chopped cilantro; chopped

scallions; sour cream

 

 

 

 

 

Slit chiles lengthwise, then stem and seed. Heat a dry

heavy medium skillet over medium heat until hot, then

toast chiles, opened flat, turning and pressing with

tongs, until pliable and slightly changed in color,

about 30 seconds. Tear into small pieces.

 

Pulse cumin seeds and chiles in grinder until finely

ground. Transfer to a small bowl and stir in oregano,

cinnamon, and 1 1/2 teaspoons salt.

 

Cook onions in oil in a large heavy pot over

medium-high heat, stirring occasionally, until

softened. Add garlic and cook, stirring, 1 minute,

then add chile mixture and cook, stirring, 30 seconds.

Stir in zucchini and kale and cook, covered, 5

minutes. Add zest, sugar, chocolate, tomatoes with

their juice, and water and simmer, covered, stirring

occasionally, until vegetables are tender, about 15

minutes.

 

Stir in beans and simmer 5 minutes. Season with salt.

 

Makes 6 servings

 

Author: Quick Kitchen by Andrea Albin

Source: Gourmet Magazine, November 2007

Formatted by Chupa Babi: 11.29.07

 

Cooks' note: Chili improves in flavor if made 1 to 2

days ahead. Chill, uncovered, until cool, then cover.

 

With its notes of cumin, cinnamon, and chocolate

playing off the gentle spice, this meatless chili

combines the best parts of a mole sauce and a

Cincinnati-style chili. Its rich body makes it a

seriously satisfying dinner any night of the week.

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