Mole Steak and Black Bean Chili

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This weekend a few of us went to our friends place for dinner. Our friend is a great chef so I was stoked to be on the other side of the kitchen for a change. He made us a seafood pasta with lobster, crab and salmon that was so good!!

We drank a bunch of wine, had some delightful tequila margaritas, and some fancy beers…. Needless to say we were feeling pretty good.

We decided to go for a hot tub and pool. Luckily our friend lives at the Shangri-La and the outdoor pool hot tub combo was fantastic!! We made some random pool friends and had a little impromptu pool party in February.

…. The next day we weren’t feeling the best. Had a mellow day of TV and movies. Feeling the way we were feeling I decide we need something so good for dinner. Something that would give us life again. Thinking something with spicy chilies, so we could sweat out our demons. The braised meats would be fantastic in a Mexican chocolate, tomatoes and onions sauce. I love the use of chocolate in Mexican cooking. It gives such depth and complexity to humble ingredients.

I quickly banged out the prep for the chili in about 35 minutes. Then simmered it all for about 3-4 hours.

You have to try this recipe! It turned out so well that I can’t wait to make it again. It’s a very dark chili. The flavors are very bold and robust. The heat from the chilies is really nice and balanced with the brown sugar and apple cider vinegar.


Yield 12

1 lbs boneless short rib

1 lb pork loin

2 lbs thinly sliced prime rib

Marinate for 24 hours

2 tsp cumin seeds

1 tbs oregano

1 tbs smoked paprika

3 tbs brown sugar

½ cup Shaoxing cooking wine or whiskey works great too

¼ cup BBQ sauce

Grilled veggies and peppers

2 green peppers – grilled then cut to 1” cubes

5 jalapeno – grilled then cut to 1” cubes


3 yellow onions – blacken on grill

6 vine ripe tomato – blacken on grill

4 habanero peppers – grilled, seeds removed

7 garlic cloves – minced

2 cups beef stock

3 tbs flour

1 bunch cilantro and stems

6 tbs coco powder

1 tsp cinnamon

2 tbs dried oregano

3 tbs chili powder

2/3-cup dark brown sugar

1/3-cup apple cider vinegar

1 can black beans – rinced

Cilantro tops, cheddar cheese and sour cream for topping/garnish

1. Cube meats up to 1-2” cubes.

2. Toast cumin seeds and blend to a powder.

3. Combine the marinade ingredients and cubed meats together. Wrap well and let rest in fridge for 24 hours.

4. Turn your BBQ on, get it hot!!

5. Half the peppers and jalapenos. Remove the seeds. Remove the onionskins and cut into large coins. (More surface area to hit the grill and get blackened) slice the tomatoes into large slices as well and place on hot grill.

6. Get your veggies good and charred. Extra long for the onions and tomatoes.

7. Remove everything to a try to cool slightly.

8. Place onion, tomatoes and habaneros in blender – puree

9. Get a Dutch oven creaming hot. Drizzle a little oil. Add marinated meats in batches to apply a very dark sear – about 8 mins per batch.

10. Add all the seared meat back to the pot. Add garlic, cilantro stems, oregano, chili powder and brown sugar. Sauté for 5-8 minutes. Its going to be smelling really good and looking very dark

11. Add puree onion tomato mix and beef stock. Bring to a simmer.

12. Once up to a simmer add coco powder and vinegar. Incorporate this very well.

13. Put a lid on and reduce heat to low. Let simmer for 2.5 hours – stirring occasionally.

13.5. Add celery, green peppers and black beans – simmer another 30mins

14. Once simmered give it a taste. If its to spicy for your liking add sugar and a splash of vinegar.

15. It will look very dark and rich. Top with shredded cheddar cheese and a dollop od sour cream

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