Black Mole Chili

During those dark January days, a spicy, smoky chili containing cocoa makes a great mood booster. Don't be fooled by the long list of ingredients- this is the fast and easy version, making use of frozen veggies and canned beans. You can also complete steps one and two in the morning or the night before, then put the pot in the fridge to let the flavors blend before heating it up for dinner.

Ingredients

2 tbsp olive oil
1 red onion, diced
1 tbsp cumin seeds
2 cloves garlic
2 22 oz cans diced tomatoes, low sodium, including juice
1/2 cup water
1 cube veggie bouillon
3 bay leaves
2 16 oz cans black beans, rinsed
1 10 oz pkg frozen butternut squash
3 ancho (chipotle) chilis in adobo sauce (canned), diced or pureed
2 tbsp cinnamom
1/4 tsp cloves
1 tbsp coriander
1/2 tsp ginger
1 tbsp epazote
3 tbsp chocolate chips
2 tbsp peanut butter
Salt and pepper

Procedure

1. Saute onion in olive oi in large pot until translucent. Add garlic and cumin seeds, saute 2 additional minutes.

2. Add all remaining ingredients except chocolate chips and peanut butter.

3. Bring to gentle simmer and allow to simmer for twenty minutes, stirring occasionally and adding additional water if necessary. Salt and pepper to taste.

4. Stir in chocolate chips and peanut butter.

5. Serve with whole wheat or corn tortillas, or with cornbread.

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Ras el Hanout (North African Spice Blend)

"Ras el hanout" means "top-shelf" in Arabic.  This seasoning is used in many North African foods.  Like curry powders and berbere, there are regional variations - but more importantly, each cook may make their own signature blend, with potentially over 100 ingredients. My blend is based on ingredients that are more or less readily available in the U.S. - if not in your grocery store, then at a local Asian or Mediterranean market.     

Typically this blend might replace the spices in your favorite tagine , but I find that many stews can be successfully reinvented by using ras el hanout.

Makes about 8 oz.

Ingredients

3 Tbsp cumin seeds

1 Tbsp coriander seeds

1 Tbsp black peppercorns

1 Tbsp white peppercorns

24 allspice berries

4 tsp cardamom seeds

6 cloves

10 rosebuds (dried)

12 cinnamon sticks

12 blades of mace

3 Tbsp sweet paprika

1 tsp aniseed

8 Tbsp turmeric

8  Tbsp dried pepper flakes

1/2 tsp lavender

1 tsp saffron

1 Tbsp ginger powder

Preparation

1. Add all ingredients that are not seeds to a non reactive bowl (glass or ceramic). In the ingredient list - begin with rosebuds and continue to the end.

2. Heat skillet.  Add all seeds (ingredients up until cloves). Turn heat to low or medium, and toast until fragrant, frequently shaking (about 1 1/2 minutes).  Remove immediately from heat and add to the other spices.

3. Grind in a spice blender in small batches until powder.  Pour all batches in a non reactive bowl, and stir together when finished.

4. Store in tightly sealed glass jars.  To take advantage of the freshness, use within two weeks.