We hope we’ve been keeping you both busy and inspired in the kitchen with our weekly recipes – we’d love to hear about your successes in the comments below.
This week Jo-Anne has devised a chilli con mole (pronounced ‘mow-lay’) recipe to tickle your taste buds. Now if, like us, you’re very familiar with chilli con carne you might be wondering what the difference is. Both are made with meat which literally translates to ‘con carne’ so the notable difference between the two is down to the sauce. Originating from the word molli, which translates as ‘concotion’, mole was adopted as the name for a popular Mexican sauce that boasts a surprising key ingredient: chocolate. Professional chefs often wow by adding chocolate into savoury recipes for a rich, delectable sauce and now it’s your turn to add a surprising but delicious twist (trust us) to this Tex-Mex favourite.
Chilli Con Mole
1kg good-quality beef mince, we used mince with a 5% fat content
2 cans chopped tomatoes
1 can kidney beans, drained and rinsed
1 can black-eyed beans, drained and rinsed
300ml beef stock
200ml red wine
75g dark chocolate (minimum 70% cocoa solids), roughly chopped
Bunch of fresh coriander, chopped
2 onions, peeled, finely chopped
1 garlic clove, finely chopped
2 sticks celery, trimmed, chopped
1 green bird’s eye chilli, finely chopped
1 zest of a lime
3 tbsp light brown sugar
2 tbsp vegetable oil
1 tbsp ground cumin
1 tbsp tomato puree
½ tbsp mild chilli powder
2 tsp chipotle chilli paste
Salt and pepper to taste
Sour cream and boiled rice to serve
- Heat the oil over a medium to high heat in a large pan with a tight fitting lid, (the Universal FlavorStone pan is perfect for this)
- Fry the beef mince until browned all over. Remove the mince from the pan using a slotted spoon and set aside
- In the same pan, fry the onions, garlic and celery for 3 – 4 minutes, or until the onions have softened but not browned. Stir in the chipotle chilli, green chilli, chilli powder and cumin until well combined and cook for a further 2 minutes
- Return the minced beef to the pan and then stir in the sugar, lime zest, chopped tomatoes, tomato puree, beef stock, red wine, kidney beans and black-eyed peas
- Bring the mixture to the boil and then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2 – 3 hours. Alternatively, preheat the oven to 140C/280F/Gas 1 and place the pan in the oven and cook for the same amount of time
- Just before serving, season the chilli to taste with the salt and pepper. Stir in the chocolate until melted and stir in the chopped coriander
Although we’ve suggested the traditional accompaniment of rice in the recipe, there are a few other options which make our mouths water; thick slices of crusty bread and butter or crispy jacket potatoes, which could even be cooked on the BBQ if you’re feeling adventurous. Check out our Kitchen department for ever more preparation inspiration.
In the meantime, this versatile meal will definitely be a people pleaser and with the added chocolate and fresh chili your mole sauce will have a little extra ‘olé’!
If you’re looking for more culinary inspiration, check out our full Recipe of the Week archive
“I started my cooking career at 12 years old when I made my uncle’s 50th birthday cake, and I cried when he cut into it. I have been cooking, baking and making birthday cakes for people ever since. I developed my skills working at the St Ermin’s Hotel in London in the pastry kitchen with an eccentric French pastry chef who taught me well and started my kitchen life.
“I’ve been at QVC for eight and a half years, I started in a tiny kitchen that was the size of a ‘Borrower’ kitchen compared to what we have now.
“I love cooking because food, especially cake, makes people smile. It has the ability to bring back happy memories. In my mind not much else other than food and the smells associated with it can do that.”