Pinto-Bean Mole Chili

Ingredients

• •2 medium dried ancho chiles
• •1 whole dried chipotle chile
• •1 teaspoon cumin seeds
• •1 teaspoon dried oregano
• •⅛ teaspoon cinnamon
• •2 medium onions
• •2 tablespoons olive oil
• •4 cloves garlic
• •3 medium zucchini and/or yellow squash
• •¾ pound kale
• •1 teaspoon orange zest
• •⅛ teaspoon sugar
• •1 ounce unsweetened chocolate
• •1 can whole tomatoes in juice
• •1¼ cups water
• •3 cans pinto beans
• •1 piece electric coffee/spice grinder
• •1 serving accompaniments

Cooking Instructions

1. 1.

   Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.

   5 min

2. 2.

   Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.

   3 min

3. 3.

   Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.

   25 min

4. 4.

   Stir in beans and simmer 5 minutes. Season with salt.

   5 min