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
- 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
- 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.
- 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.
- 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.
- Add the pumpkin, chili powder, cumin, and cinnamon. Stir. Then stir in the chipotle peppers. Toss in the chocolate and stir until it melts.
- 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.
- Stir in the Kahlúa. Remove from the heat.
- Serve each bowl of chili with your favorite optional garnishes.