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Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.
Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards. |
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Mole Chile with Black Beans
Serves 8
From the kitchen of John Corcoran, Quivira's Missionary
Chef John says: "Just what constitutes chili is often fiercely debated among purists. I consider recipes and the subsequent consumption there of to be a highly individualized matter. Whole or ground meat; beans, no beans (the doctrinaire types would never let beans near true chili). The origin of this recipe is from a variety of sources, but mostly trial and error. The great thing about chili is you can add or subtract to make it your own."
INGREDIENTS
- 2 tbsp. olive oil (such as McEvoy or Da Vero)
- 2 onions, finely chopped (sweet onions, i.e.: Maui, Vidalia, Walla Walla's)
- 6 cloves garlic, minced and smashed
- 4 lbs. pork tenderloin, cut into cubes (about 3/4 to 1 inch sq.) - Substitute your favorite meat from the usual list of suspects: Beef round, Rabbit, Turkey, or Chicken
- 1/3 c. ancho chili powder
- 1/4 - 1/2 tsp. sea salt
- 1 tbsp. + 1 tsp. ground cumin (cumin seeds)
- 1 tbsp. + 1 tsp. Mexican oregano
- 1 tsp. ground cinnamon
- 1 tbsp. granulated sugar
- 2 to 4 chopped chipotle chilies (be brave, leave in the seed and ribs)
- 1 14.5oz. can whole tomatoes (I prefer Del Monte, peeled, chopped, unsalted)
- 4 1/2 c. chicken broth (preferably your own, or Swanson's low sodium)
- 1 1/2 squares unsweetened chocolate (chopped) - Scharffenberger
- 2 cans (16.5 oz. each) black beans, rinsed and drained
- 2 tortillas (torn into small pieces)
DIRECTIONS
- In a large, wide, non-aluminum saucepan (I use an All-Clad Dutch Oven), cook the pork onions and garlic in a little oil, covered over low heat, until onions are soft and the pork is no longer pink (about 5-10 minutes).
- Pour off the drippings. Stir in the ancho chili powder, cumin, oregano, cinnamon, sugar, salt and the chipoltle chilies.
- Break up tomatoes and add them with juice, broth, and chocolate.
- Add the drained and rinsed black beans
- Bring to a boil, lower heat and simmer, uncovering, stirring occasionally, for 1 hour 30 minutes.
- Simmer 30 minutes longer or until chili has thickened.
- Stir in the shredded tortillas.
- Simmer until they have dissolved into sauce, about 10 minutes.
WINE PAIRING
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