Beefy Mole-Type Chili with Corn and Beans. . .

I should call this Progressive Chili or maybe. . .A Chili Evolution! 

This was a time-intensive process, taking several hours. Perfect for this snowy, wintery day! It turned out so well, but this first ingredient photo doesn't show everything that actually ended up in the pot. So if you're planning to make this, use this ingredient list. Also, I did NOT use the jar of chunky vegetable pasta sauce.

2# good quality beef steak

1/2 small minced onion

2 big carrots VERY FINELY chopped

garlic salt - fresh ground black pepper

1T smokey ground cumin

3T single source EVOO 

I almost felt like A Real Chef today, with my Pike Place Market apron; from one of my many trips, long ago; in the Seattle area! It seems every time I cook something with a dark sauce, I end up with splatters all over my tops! 

Cut all the fat off the meat. Slice then chop it into 1/2" cubes. Combine everything in a 6 quart pot. Stir and sauté' until browning. Measure out 1-1/2c fresh, cold water and use a little at a time to 'deglaze' everything in the pot just before it begins to stick. Continue this process until all the water is gone. While this is simmering, rough chop all the vegetables and finely chop the poblano pepper. Add them to the pot, stir, cover and let them simmer about 5 minutes, adding just enough water to keep them from sticking if needed. Then add the tomatoes.

1-1/2 med. yellow onions

1 yellow bell pepper

a 5 or 6 stalk celery heart

1/3 lg. poblano pepper

28oz. can diced tomatoes and juice

Continue to simmer all this covered, for about a half hour, on low heat. Next add the chili beans and chili gravy in the can. Drain and rinse the rest of these before adding to the pot:

1 can cannellini beans

1 can garbanzo beans

2 cans black beans

3 cans corn

1T brown sugar

2t chili powder

2 cinnamon sticks

12 semisweet chocolate chips

Stir gently, then simmer all this together on low heat, covered. You can serve this now, but it would be even better if chilled thoroughly and reheated later. I think this pot is at least 6 quarts, and it's totally full. Have I mentioned how much I love soup, stew and chili season . . ☺️ . . Lin