Sunday, October 14, 2018

Easy Beef Molé Chili with Jasmine Rice

 It usually takes a thousand ingredients and tons of time to make a legit molé sauce. We don't have that kind of time, and we know you don't either, so we've leaned on a delicious, gourmet molé spice blend as the backbone to this beef chili. It includes all the good stuff you'd usually throw into a molé, like assorted chiles, but without the price tag or pantry space. Holy Molé! We've got you covered!Severs 2
  1. 5 oz jasmine rice
  2. 1 medium yellow onion (7oz)
  3. 1 poblano pepper
  4. garlic (use 2 large cloves)
  5. 1 oz sour cream
  6. 12 oz pkg grass-fed ground beef
  7. ½ oz molé spice blend (use1 Tbsp)
  8. coarse kosher salt
  9. sugar
  10. olive oil
  11. freshly ground pepper
  12. all-purpose flour
  13. fine-mesh sieve
  14. small saucepan
  15. medium pot or Dutch oven

1. Make rice
Rinse rice in a fine-mesh sieve until water runs clear. Transfer to a small saucepan with ½ teaspoon salt and 1¼ cups water and bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve. 

2. Prep ingredients
Trim ends from onion, then halve, peel, and coarsely chop. Halve poblano, remove stem, core, and seeds, and cut pepper into ½-inch pieces. Peel and finely chop 2 large garlic cloves.   

3. Prep crema
In a small bowl, thin sour cream with 1 or 2 teaspoons of water until pourable.       

4. Brown meat
Heat 1 tablespoon oil in a medium pot or Dutch oven over high until shimmering. Add beef, 1 teaspoon salt, and several grinds pepper, and cook, stirring occasionally, until lightly browned, 5-6 minutes. Spoon off all but 1 tablespoon fat. Add onion and poblano to beef, cover and cook over medium, stirring occasionally, until softened, 5-6 minutes

 5. Finish chili
Uncover, stir in garlic, 1 tablespoon of the molé spice, and 1 tablespoon flour; cook 1 minute. Add 1¼ cups water and 1 teaspoon sugar; bring to a boil. Cover, simmer over medium-low until thickened and flavorful, 8–10 minutes. Season to taste with salt and pepper. Spoon rice into bowls and top with molé chili. Drizzle with sour cream and serve. Enjoy!    

6. Take it to the next level
You could enhance this chili with a few slices of fresh avocado, a dollop of your favorite guacamole, or even a few slices of pickled or fresh jalapeños.    

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