On New Year's Day, I settle in with the first bowl game and barely move until bedtime comes around. Crawling out of bed and fixing a dinner that simmers all day while I watch TV works great. I have an ulterior motive for posting this recipe; it may keep my relatives from calling for it!
This recipe can be done with a 3-4 pound chuck roast or brisket that braises in the slow cooker all day under a layer of salsa and beer. Shred it after work, and then add the other ingredients to simmer for 20 minutes. Yesterday I made it with ground beef. This can be done more quickly than letting a roast cook till it falls apart, but it also gives me the option of adding additional ingredients throughout the day. I would make this an all-meat dish with twice as much mole, but my spouse wants beans. Mole, like cilantro, also seems to be something people love or hate. I put in as much as I can without offending the haters. Take this recipe and make it your own.
- 3-4 lbs beef (I used 2 lb ground round and 2 lb of coarse ground chuck)
- 1 large onion, chopped
- 2 large poblano peppers, coarsely chopped
- 2 cans (10 oz each) of diced tomatoes and jalepenos (such as Ro-Tel)
- 8 oz prepared mole sauce (or more to taste)
- 12 oz beer
- Chili powder and cumin to taste
- Beans (I used 1 can kidney beans in chili sauce and 1 can seasoned black beans, each 16 oz)
- Garnishes and sides: Grated cheese, guacamole, crema, Tobasco, etc.
In a tiny amount of oil, first cook the meat over medium-high heat. Once the meat is no longer pink and has crusty browned areas, add the onion. Saute the onion with the meat for 2-3 minutes, then stir them together. Add the poblano and combine. Let cook for 5 minutes, stirring frequently.
Add the undrained tomatoes and jalepenos and stir in, making sure to scrape the bottom of the pot to loosed browned bits of meat. Stir in the mole sauce and beer. Add chili powder and cumin to taste. Cover and reduce heat; let the mix simmer for at least 1 hour.
Add beans, if desired. If beans are added, cook at least an additional 30 minutes to meld flavors. Consider adding more chili powder and cumin as needed.*
Fill bowls and finish with garnishes and sides as desired.
*In my opinion, you can always add more cumin...