Beef Chili with Ancho, Mole, and Cumin

Here we go, people. This is hopefully the first of many posts about the meals that Kate and I are eating each night. I started putting up the titles of the recipes in my g-chat status as I cooked and people seemed to notice, respond, tell me what they were eating, and poke fun.

This chili recipe is Texas-style--spicy and meaty. I used a "mock tenderloin" purchased from Eco Friendly Foods at the Arlington Farmers Market. I also picked up this mole at Harris Teeter; if I was more motivated I would have gone to Bestway. I have never cooked with mole before and was surprised by the packaging and consistency. When I finally got the can/jar opened, there was a runny liquid on top and an almost-dark-chocolate-like substance underneath. I set a few spoonfuls out on the counter and it slowly started to look like the mole I have tasted at places like Casa Oaxaca in Adams Morgan. There were no directions for cooking with mole in the Bon Appetit, which I thought was strange.

The "broth" was very rich, spicy, and flavorful. We put a few spoonfuls of black beans on top which diluted the chili. Kate (shockingly) smothered hers in sour cream and added some cheddar cheese to increase the creaminess. We both cleaned our bowls using some chips and our palates with a Miller Light.