I decided to go Tex Mex this week.  Chili just sounded good.  Not just any chili.  Sugar Dish Me came up with a most interesting chili.  She made a riff on Chili on Carne.  It adds the complex flavors of mole and a bit of sweetness from Kahlua.  Kahlua is a coffee liqueur that is very good on its own.  I will admit to pouring a little over ice cream before I began counting calories.  It’s worth a try if you want to indulge a little.  However, I have never used it in chili.  According to the blog writer, she gets a lot of requests for this particular recipe.  It’s always a hit.  Sounds like a good start.  You know I will give this a healthy spin.  Right off the bat the calories and sodium are too high.  However, the protein is awesome and there is a fair amount of vitamin C.  I believe I am up to the challenge.  Here are the original stats:   

Here’s what I changed:

• I replaced the bacon with a low sodium variety to reduce the sodium.
• I replaced the diced tomatoes with pure pumpkin puree to increase the vitamin A.
• I increased the amount of green bell pepper to increase the vitamin C.
• I added carrots to increase the vitamin A.
• I deleted the added salt.
• I used a low sodium variety of beef broth.
• I increased the servings from 8 to 14.

Here are the final stats:

Here is the final recipe:

Mole Chili Con Carne with Kahlua

Serves 14

• 2 slices low sodium bacon
• 3 pounds boneless chuck roast, fat trimmed and cut into 1½” pieces
• 1 medium onion, diced
• 3 cloves garlic, finely minced
• 4 green bell pepper, finely diced
• 3 carrots finely diced
• 2 (15oz) cans pumpkin puree
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 2-4 chipotle peppers in adobo sauce, chopped (2 for mild, 4 for hot)
• 2 ounces good quality dark chocolate
• 3½ cups low sodium beef broth
• ½ cup Kahlúa coffee liqueur

1. Cook the bacon in a large deep skillet or dutch oven. Remove to a paper towel to drain and remove all but about 2 tablespoons of the bacon grease.
2. Add the chuck roast and brown it on all sides. Use a slotted spoon to place the beef in a large bowl and set it aside. If you have liquid in your pan, drain it all except for about 2 tablespoons.
3. Add the onions and cook over medium heat until they are caramel-colored and smell sweet. Then add the garlic, green pepper and carrot. Cook for about a minute, stirring occasionally.
4. Add the pumpkin, chili powder, cumin, and cinnamon. Stir. Then stir in the chipotle peppers. Toss in the chocolate and stir until it melts.
5. Pour in the beef broth and add the browned beef back to the pan. Bring everything to a simmer and cook, stirring occasionally for about 30 minutes, or until the meat is very tender.
6. Stir in the Kahlúa. Remove from the heat.
7. Serve each bowl of chili with your favorite optional garnishes.