Snow Day In Nashvlle Black Bean Mole Chili with Coconut Cornbread

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I just love this Southern city that shuts down neatly and absolutely at the first sign of a snowflake! I really do…totally…seriously. This morning I awoke to a hushed quiet…no clamor of jack-hammers, no hubbub of beeping trucks backing up, no babel of traffic…shhhhhh…it’s quiet here…can you hear it? I am right downtown and it is tranquil!

A day such as this calls for staying indoors & hot steaming bowls of chili. Any kind of chili you like. But how about my “Black Bean Mole Chili”? Thick with beans, tomatoes…spiced with chipotle chile powder, cocoa and freshly squeezed orange juice all cooked down to make a snow day anywhere more cozy!

Out my front window early morning.

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Not a true “mole negro”, but with much of the same flavor as one I remember eating in Oaxaca a few years ago. That mole was so thick and dark red-black in color smothering the roasted chicken I was eating  that the incredible flavor is forever part of my best-loved food memories. My version is in no way authentic, but is a tribute to the real thing.

Dark cocoa and chili pepper combined to enrich the other ingredients…all cooked down to a thick dark red-black color.

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“Coconut Cornbread Cakes” made in one of my favorite Lodge Cast Iron pans.

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Black Bean Mole Chili

  • Servings: 8-10
  • Difficulty: easy
  • Print

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Ingredients for Chili:

  • 3 Tbsp olive oil
  • 1  small onion diced
  • 3 garlic cloves minced
  • 3 Tbsp cocoa powder
  • 2 Tbsp Chipotle chili powder
  • 1 Tbsp Cumin powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 cup freshly squeezed orange juice
  • 4 can black beans, rinsed and drained
  • 2 large cans diced tomatoes with juices
  • salt and black pepper to taste

Directions:

  1. Heat the oil in a large, heavy pan over medium high heat. Add onions to pan and cook until translucent. Add garlic and cook, stirring for 2 minutes.
  2. Sprinkle in, while stirring, the cocoa powder, chipotle chili powder, cumin powder, cinnamon and allspice. Turn heat to medium and cook for 3 minutes while stirring.
  3. Add orange juice to pan. Stir to blend and cook for 10 minutes over medium heat.
  4. Add black beans and tomatoes to the pan and bring to a low boil. Stirring often. Turn heat to simmer and cook for 20 minutes. Season with salt and black pepper. Taste and adjust seasonings if desired. Serve with coconut cornbread cakes.

Ingredients for Coconut Cornbread:

  • 1 cup sweetened shredded coconut, divided
  • 2 Tbsp coconut oil
  • 1 1/2 cup self-rising yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened coconut milk
  • 1 cup buttermilk
  • 1 large egg

Directions:

  1. Preheat oven to 425 degrees.
  2. Place cast iron pan (skillet or muffin tin) with coconut oil in the oven to heat while you make the batter.
  3. Mix together 1/2 cup of the coconut, cornmeal, flour, coconut milk, buttermilk and egg just until blended. Add more liquid if you need to.
  4. When pan is really hot, remove from oven and quickly pour in batter.
  5. Sprinkle top of batter with remaining 1/2 cup coconut and bake until cornbread is puffy and golden brown and the coconut is browned. Delicious served hot with chili.

Teresa Blackburn     http://www.teresablackburnfoodstyling.com     http://www.foodonfifth.com

Chipotle-Dark Chocolate Studded with Pistachios, Almonds, Sea Salt, Espresso Powder & Cocoa Nibs – Edible Gift Giving 2015

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Holiday gift giving 2015 will soon be in full swing and there are so many ways to make it easier and more personal. I am not much for shopping but I do love to make things. This is the first in a series I will post every so often during November and December. Easy edible food gifts to help get you through the Holidays with a sense of well-being and sharing.

My recipe, if you want to call it that, for “Chipotle-Dark Chocolate Studded with Pistachios, Cocoa-coated Almonds, Sea Salt, Espresso Powder & Cocoa Nibs/Cacao Nibs” is amazingly easy. It takes no special skills and it allows for lots of experimentation. The time for this batch was about 15 minutes! It doesn’t get any better than that! Don’t you feel more relaxed already?

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Olive and Sinclair Mexican Chocolate bars melted with some Nestle’s Semi Sweet Chocolate Morsels in the top of a double boiler….

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…poured out on a flat pan covered with parchment paper & spread around with a rubber spatula….

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…dusted & studded with toppings.

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A quick chill in the freezer for about 10 minutes and it is ready to break up into bite-size pieces.

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The dusting of chipotle chili and dark espresso powders give this chocolate an indulgently intense flavor that will appeal to all your chocolate obsessed friends.

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Place pieces in decorative tins or boxes for gift giving. Great host or hostess gifts.

Chipotle-Dark Chocolate Studded with Pistachios, Almonds, Sea Salt, Espresso Powder & Cocoa Nibs - Edible Gift Giving 2015

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Ingredients:

  • 8 ounces Olive & Sinclair Mexican Chocolate Bars (or any other bittersweet chocolate)
  • 8 ounces Nestles semi-sweet chocolate chips (or other brand)
  • Chipotle Powder to taste
  • 1/2 cup pistachios, rough chopped
  • 1/2 cup cocoa covered whole almonds or regular almonds, rough chopped
  • 1 to 2 tbsp instant espresso powder
  • flakey sea salt such as Maldon
  • 2 tbsp cocoa nibs (optional)

Directions:

  1. Line a sheet pan with parchment. Gather and prep all ingredients before you start melting the chocolate.
  2. Melt chocolate in the top of double boiler pan until smooth and without any lumps.
  3. Remove from heat, wipe pan bottom with a kitchen towel and pour/scrape melted chocolate out onto the parchment paper. Smooth with a dry rubber spatula.
  4. Dust over the entire surface with chipotle powder. More or less to fit your palate. I like more.
  5. Dust with the espresso powder and sprinkle with pistachios, almonds, sea salt & cocoa nibs generously. Press larger nut pieces down into chocolate gently with fingers.
  6. Place pan in the freezer for about 10-15 minutes. Remove when chocolate is hard, break into pieces. Store pieces in airtight containers. Best made and gifted within a couple of days.

Note: I made this up on a whim using what I had in my pantry, but you can totally experiment and add chopped dried fruit, coconut flakes, white chocolate chips, black pepper, etc…

Teresa Blackburn     teresablackburnfoodstyling.com      foodonfifth.com