In typical fashion, I waited until the last minute to make and submit my entry for a chili cook-off, but as usual,  waiting til the last minute forces me to focus and within two hours, I had the entry made, photographed, and entered. Yay for procrastination!!Anyway, on to the background of this recipe.  This is a hybrid of my Riunite Chili Cook-Off recipe “Chipotle Peach Pork Chili” and my 12 year old’s chili cook off team’s recipe for this year, “Holy Mole Chili”.  This chili combines my go-to protein, pork, peaches, mole, and a steakhouse mix of seasoning.

Ingredients
1 lb. ground pork
1 medium onion-chopped
3 cloves garlic-finely minced
1 medium green bell pepper-chopped
4 oz. can chopped green chilies
28 oz. can petite diced tomatoes
2 TBSP tomato  paste
15.5 oz can pinto beans-drained
15.5 oz can dark red kidney beans-drained|
2 c. peaches-pealed-fresh or frozen…not canned in syrup
3 TBSP mole-available in most supermarkets near the taco shells and salsa
1 c. beef broth
1 tsp salt
1 TBSP chili powder
1 1/2 tsp paprika
2 tsp ground cumin
1 TBSP steak seasoning
1 tsp ground black pepper
1 tsp ground corriander
1/8 tsp cayenne pepper

In a large soup pot, brown pork.  Add onions, garlic, bell pepper, and chilies.  Saute for 5 minutes.
Meanwhile in a food processor, combine peaches and mole.  Pulse until combined and chopped.
To meat and vegetables, add tomatoes, peach mole mixture, tomato paste, beans, spices, and beef broth.  Bring to a simmer over medium-high heat.  Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning or scorching.

Serve with crumbled Queso fresco and tortilla chips.