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.
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.