So I’m back in Mexico City for work. I’ve been here on and off for the better part of this year and this is probably my last trip. When I go away I always like to leave some good food behind for my husband. It’s part guilt and part I don’t want him ordering takeout every night for three weeks, even though he’s more than capable of cooking for himself. I usually make some version of this chili, which lasts him a week and takes me about 20 minute to prepare. But this. This is not just any chili. It’s so easy that I never really thought to post it, yet so flavorful because it draws distinctly from the Mexican flavor palette with which I’ve become so smitten. I drew from the moles of Puebla and added cocoa powder this time, adding a full tablespoon and a half, which creates a warm, rich undertone to this otherwise spicy, smoky, classic. I promise you that it does not taste sweet at all. It brings the depth of dark chocolate, without anything that would conspire to ruin a savory dish. This is not a true mole, which has so many ingredients and takes a while to make. This is mole 101.
Let me tell you what I love about Mexico City. I was walking down the street last night and I walked past a grey velvet curtain hanging in the doorway of a brick building. Like, instead of a door, there was a curtain. Me being me, I pulled it open and found the coolest little mezcaleria in town. I’m not even sure this place had a name, but it was cool, almost hipster. I went in and had two mezcals with spiced oranges and dried raw garlic. So. Good. There is something magical about walking down a broken street, drunk on the warm weather and the mezcal and knowing this life is just as real as the life you have at home, but not. How do you long for home and rejoice about where you are at the same time? So tough, this being human thing. This week I plan to expand a bit beyond the Distrito Federal proper and into some of the smaller towns nearby. You can follow along on my Instagram. I’m going back to Coyoacan to Frida Kahlo’s Casa Azul so I can post Frida’s mole recipe that they still have hanging outside of her kitchen. I was shy the first time. Now I’m ready to be dragged out by the police for taking an illegal photo. Keep your eye out for it tomorrow night. I’ll fight for a pic of that kitchen to share and that recipe. Just you wait.
But back to this mole’d version of chili. It’s probably a 3:1 ratio of beans to chili, but with onions, garlic, peppers, jalapenos, cocoa powder, smoked paprika, cinnamon, cumin, chipotle and anything else you may want to add for flavor. You can use dried chilis instead of powdered if you soak them and then blend them in a food processor. It adds an element of smokiness that may just throw this over the edge. I serve it with lime and cilantro. Bursting with flavor and easy to prepare, I thought it only fitting to share this while I’m here in Mexico. Enjoy the weekend and seriously, make this. It’s fast and so flavorful. Buen provecho!
EASY BLACK BEAN MOLE CHILI
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 (15 ounce) cans black beans, drained and rinsed
- 1 (14.5 ounce) can crushed tomatoes (or whole peeled tomatoes that you smush with your hands)
- 1 1/2 tablespoons chipotle chili powder (adjust to taste)
- 1 tablespoon red wine vinegar
- 1 stalk (rib) of celery, diced
- 1/2 cup carrots, diced
- 1 bell pepper, diced
- 1/2 jalapeno, seeded and diced (less if you don’t like spice, more if you do)
- 1 tablespoon cumin powder
- 1/2 tablespoon cinnamon
- 1-2 tsp crushed red chili pepper
- 1/2 tsp smoked paprika (more for extra spice)
- 1 1/2 teaspoons unsweetened cocoa powder
- salt and pepper to taste
Directions:
Brown the turkey, onions and garlic together in a large pot over medium heat. Once cooked through, go ahead and add everything else into the pot. Definitely feel free to adjust spicing or peppers to taste, especially after allowing it to simmer for some time.
Let simmer on medium-low heat for 45 minutes to an hour, or until flavors blend together. Serve with green onions, cilantro, cotija cheese (or any cheese of your choice), and more jalapenos if you like. This really is something special.
we’re going through a heat wave right now, ice cream is for dinner most nights 🙂
but i love a good chili recipe that either calls for chocolate or coffee added to the mix – it adds another dimension to the dish that is unexpected and surprisingly gooooood.
have a great weekend, i’m so envious of your mexican adventures.
I totally agree, Lan. I actually intended to post ice cream because ny was so hot. I ended up making kulfi, Indian ice cream, but something want right about the texture so I made the chili 🙂 these adventures are really fun. I work like a dog then play hard. I’ll sleep when I get home. Xo
I’ve never made mole. It’s on my to do list. I pinned this recipe. Looks wonderful!! Thanks for sharing!
Thank you so much, Debbie. This isn’t a true mole, but it’s a start. I’ll definitely share Frida kahlo’s recipe with you.
Awesome, my Indonesian licking gonna lovin any Spicy mexican bean chili, fany even more with the additional cocoa powder for more unique rich flavour…….
fyi, i’ve been served savoury chocolate sauce for my civet coffee crusted steak and its taste awesome too
Omg Dedy that sounds amazing. I must make this! Heading your way now to check it out. Cocoa and coffee add such depth to meats.
Mole is not an easy dish to make and there are so many variations of it.
This looks really good though, very similar to the ones I’ve seen made.
Cracking up @ “Now I’m ready to be dragged out by the police for taking an illegal photo.”
HA!!
Thanks, Dana. And you think I’m kidding. There’s one Diego Rivera photo on my instagram that I totally got kicked out for. More to come. Enjoy the weekend!
This looks fabulous! Looking forward to the next post but do hope you don’t get locked up by the police in the meantime!
Thanks, Chica. I can’t wait to share it! And is totally cool to eat chili in the summer right?
Mezcal with spiced oranges and dried raw garlic – I’m there, how fantastic! I love tiny hole in the wall bars. That really reminds me of Spain. When I first got there people kept taking me to shiny new chrome bars when all I wanted was to see the bodegas and old fashioned bars – all the things that looked uniquely Spanish and not modern global.
The black bean mole reminds me of Barcelona and my flat mate Juan Carlos from Ecuador, who showed me how to cook black beans, garlic and onion very slowly in an earthenware pot. I couldn’t get over the bacony flavour the dish had without harming a hair on a pig’s head!
Your chili sounds delicious – that’s my kind of dish – I will be cooking it soon 😉
Echoing Tanya et al., don’t get locked up by the police, but at least you work for a law firm and someone will come to save you if necessary.
Haha let’s hope so, MD re: locked up abroad. I love your description of the Spanish bodegas and that dish sounds amazing. You made me laugh at your disbelief that a dish could have so much flavor without sacrificing a pig. Md, you would love this mezcal place. Each one was from a different part of the agave and a different region of Mexico. One was smokey and suave and the other was smooth but burned. I have to go back and try more. Have a great weekend.
You know I would!
I saw something on Anthony Bourdain about high quality mezcal on a par with fine malt whiskey, but most of it never leaves Mexico.
Oh it’s true. Just like the Spanish wine they export isn’t nearly as good as what you can find in Spain.
Lovely dish and great photos, Amanda! I hope you are enjoying your trip to Mexico, though I must admit, it is so hot and humid here I cannot imagine eating it in this weather! I do adore all beans, and love the combination of flavors and spices here. And I’ve yet to add cocoa powder to a savory dish!
You will love it, Darya. I had to make him something that would last so fish and salads with fruit weren’t going to fly. It had to be this. It’s a great recipe even if it’s not the season. There is always room for chili!
Ooo, this is good chili! It’s a bit rare for me to make chili but I can see I’ll have to put this one together for the guys. Such a simple recipe, yet I can tell it’s very flavorful. They’ll love it! I’ll definitely keep an eye on your site for that Frida Kahlo’s mole recipe!
Thank you, Seana. Even if you’re not a chili person the boys will think you’re a hero when you make this. I wanted to make your chilaquiles actually but I’ll do it when I get home. I’m having plenty for breakfast here.
Love hearing about your trips to Mexico. Your chili looks like one I would like. I have never used black beans before, so I will have to try this.
BTW – one of these days a neighbor of yours is going to wave to us from across from your kitchen window – I keep waiting.
Haha. Thanks, Jovina. The thing is that i keep my blinds shut all tbe time except when I’m taking pics. That window is actually in the bedroom. My kitchen window faces a dark alleyway. The chili is so so flavorful. So great to hear from you. So far this has been one of my best trips yet. Xo
Thanks for sharing this chili mole recipe – it looks so good!
Thank you, Hilda. So full of flavor. Thanks for stopping by!
I love cities and discovering them on my own, especially at night. Your evening makes me a little bit jealous 😉 I dream of visiting Mexico City one day. You’re sure enjoying your stay so I can’t really wish you that. I love adding cacao to chilies – I will try this version, just leave the meat out. I’m glad I found your website, it feels full of stories. All the best!
Thank you so much for your lovely comment, Dorota. I too live discovering new cities on my own, being careful of course (hi dad). The cacao and chili combo is amazing. Leave it the meat and add zucchini flowers like they do in mexico and you’re golden. Xo enjoy your weekend!
I love your photos!!! I’ve only made a mole once. Thanks for reminding me. A dish like this can be eaten (by me) during cold or hot months!!!
Thanks, Mimi! It’s been an incredible mexican ride. Mole is so good!
Yet another delicious dish and cool shots from that window of yours! Oh wait, I’m confused . . . how can you be in Mexico City and yet have the same window? Inquiring minds want to know. As to moles, they are really the quiet, sophisticated lady of latina cuisine, don’t you think? We have a wonderful restaurant here in LA that focuses on moles and I am set for a visit next week, can’t wait. In the meantime, thank you for the chili recipe, we are big chili fans around here (one pot meals).
I love the way you put that, Sue! The quiet sophisticated lady for sure. As for my window I made this and the next 2 recipes the day before I left. In mexico I live out of a hotel and spend my time investigating money laundering. Oh and eating!!! I’m jealous of your l.a. proximity to good food! Xo