Chili Mole Concoction 2009

I combined two chili recipes & came up with this. I am not a pro, so it takes me forever to chop; therefore, I recommend setting aside a good 4 hours total for this one. Enjoy!

Ingredients

• 2 tablespoonsvegetable oil
• 4 pounds ground meat (I used 2 pounds of beef & 2 pounds of pork/sausage)
  
• 4 cups chopped yellow onions
• 1 (of each) green, yellow & red pepper, chopped
  
• 1 1/2 or so cups of yellow squash or zucchini, cubed
  
• 1 cob of corn, shucked & kernels removed
  
• 3 1/2 tablespoons chili powder
• 1 1/4 tablespoon ground cumin
• 1 teaspoon paprika
  
• 2 teaspoons cayenne pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes(optional)
• 1 bay leaf
• 2 tablespoons minced garlic
• 4 (12-ounce) bottles dark beer (don't go too dark, it can make it bitter)
  
• 2 (28-ounce) cans diced fire-roasted tomatoes (drained)
• 6 ozs tomato paste
• 1 1/2- 2 tablespoons salt
• 2-3 tablespoons brown sugar
• 1-ounce (1 square) unsweetened chocolate - may want to use a semi-sweet
• 6 cups cooked red kidney beans (see Note) or 4 (15-ounce) cans, drained and rinsed( you can mix the beans here (black bean, chickpeas, pinto, etc.)
  
• 1 cup grated Cheddar (white extra-sharp is the best), for garnish
• 1 cup finely chopped green onions, for garnish
• 1/2 cup chopped fresh cilantro leaves, for garnish
  

Directions

Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, peppers, squash/zucchini, corn, chili powder, cumin, cayenne, cinnamon, crushed red pepper flakes, and bay leaf and cook, stirring often, until the vegetables soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. If not thickening, leave cover off & turn up the heat for about the last 30-45 minutes, checking often so it doesn't burn on the bottom. Serve with the cheese, green onions, and cilantro alongside as garnish.

Chef's Note: To make 6 cups cooked red kidney beans: Soak 1 pound dried beans for 6 hours or overnight. Drain the beans and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 30 to 45 minutes. Drain and set aside to cool.