Chile Mole

"From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"
 
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Ready In:
1hr
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Heat the salt pork in a kettle; when sufficient fat is rendered, add beef and brown quickly.
  • Add chili powder, sugar, salt, flour, garlic, vinegar and chocolate.
  • Cover with water, adjust lid lightly and simmer until meat is tender (about one hour).
  • Gravy may be thickened, if desired.

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