By Mary Leonardi-Cattolica Sansen
This recipe started out as homage to Mole, but I figured that was asking too much for the Official House taster, so this is an homage to the chocolate that’s in Mole.
1 kg good stew meat cut into 1/4″ cubes
1/4 cup olive oil
2 yellow onions, diced
4 cloves garlic, minced
2 dried California chilies, seeded cut into small pieces and soaked in boiling water for 20 minutes
5 Tbsp chili powder
1 Tbsp smoked paprika
1 Tbsp ground cumin
1 tsp oregano
2 tsp salt
50 grams of 70% dark chocolate
1 400 gram can of crushed tomatoes
1 400 gram can of water
In small batches, brown the meat until it is very dark in the oil. Remove meat from the pan and set aside. In the same pan, saute the onion and garlic until translucent and starting to brown. Add the chilies, chili powder, paprika, cumin and oregano and continue to saute until spices start to darken and become fragrant. Return the meat to the pan, stir thoroughly to mix then add the crushed tomatoes and water. Bring to a boil, then add the chocolate. Stir thoroughly until the chocolate melts, cover, reduce the heat to low and cook at a gentle simmer until the meat is tender.
Serve hot with the sour cream, cheese and onions and cornbread on the side.