It usually takes a thousand ingredients and tons of time to make a legit molé sauce. We don't have that kind of time, and we know you don't either, so we've leaned on a delicious, gourmet molé spice blend as the backbone to this beef chili. It includes all the good stuff you'd usually throw into a molé, like assorted chiles, but without the price tag or pantry space. Holy Molé! We've got you covered!Severs 2

1. 5 oz jasmine rice
2. 1 medium yellow onion (7oz)
3. 1 poblano pepper
4. garlic (use 2 large cloves)
5. 1 oz sour cream
6. 12 oz pkg grass-fed ground beef
7. ½ oz molé spice blend (use1 Tbsp)
8. coarse kosher salt
9. sugar
10. olive oil
11. freshly ground pepper
12. all-purpose flour
13. fine-mesh sieve
14. small saucepan
15. medium pot or Dutch oven

Rinse rice in a fine-mesh sieve until water runs clear. Transfer to a small saucepan with ½ teaspoon salt and 1¼ cups water and bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve. 


Trim ends from onion, then halve, peel, and coarsely chop. Halve poblano, remove stem, core, and seeds, and cut pepper into ½-inch pieces. Peel and finely chop 2 large garlic cloves.   




Heat 1 tablespoon oil in a medium pot or Dutch oven over high until shimmering. Add beef, 1 teaspoon salt, and several grinds pepper, and cook, stirring occasionally, until lightly browned, 5-6 minutes. Spoon off all but 1 tablespoon fat. Add onion and poblano to beef, cover and cook over medium, stirring occasionally, until softened, 5-6 minutes

 5. Finish chili
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