Mexican mole poblano chili recipe

Ingredients

• 1 ounce olive oil
• 12 ounces onions, chopped
• 8 ounces green bell pepper, chopped
• 4 ounces canned green chilies, chopped
• 8 large chopped garlic cloves
• 48 ounces stewing beef, cubed
• 2½ ounces chili powder
• 1 ounce cumin, ground
• 1/3 ounce basil, dried
• 1 teaspoon cayenne pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon oregano, dried
• 1 teaspoon thyme, dried
• 1 bay leaf
• 1 cinnamon stick
• 28 ounces canned crushed tomatoes in puree
• 14½ ounces beef broth
• 12 ounces dark beer
• 6 ounces tomato paste
• 15 ounces canned chili beans
• 2 ounces chopped bittersweet chocolate
• salt and pepper

1. Heat olive oil in a large stock pot on medium high heat. Sauté onions, green bell peppers, green chile peppers and garlic in the oil for 8 minutes until onions are translucent. Stir in stewing meat and cook for 5 minutes until browned evenly.
2. Add chili powder, basil, cumin, cayenne, crushed pepper, thyme, oregano, bay leaf and cinnamon and stir well. Cook and stir for 2 minutes until fragrant.
3. Pour canned crushed tomatoes, broth and dark beer into the pot and stir in tomato paste.
4. Bring mixture to a simmer and cook for 75 minutes until beef is tender and sauce is thick.
5. Add the rest of the of the Ingredients to the mixture in the pot and simmer for another 5 minutes until chocolate has melted.
6. Remove cinnamon stick and bay leaf from the pot before serving. Season with more salt and pepper if desired.