Pinto-Bean Mole Chili

Ingredients

• 2 medium ancho chili pepper dried
• 45 ounce pinto beans drained and rinsed canned
• 14.5 ounce frangelico whole drained chopped canned
• 0.1 teaspoon cinnamon 
• 1 teaspoon cumin seeds cooled toasted
• 1  chipotle chile dried
• 4  garlic clove finely chopped
• 0.8 pound crossing over quintessential american desserts coarsely chopped
• 2 tablespoons olive oil 
• 2 medium onion chopped
• 1 teaspoon orange zest grated
• 1 teaspoon oregano dried crumbled
• 6 servings rice sour chopped
• 0.1 teaspoon sugar 
• 3 tablespoons baker's chocolate unsweetened finely chopped
• 1.3 cups water 
• 3 medium zucchini yellow quartered cut into 1/2-inch pieces

Equipment

• bowl
• frying pan
• pot
• tongs

Directions

1. Slit chiles lengthwise, then stem and seed.
2. 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.
3. Pulse cumin seeds and chiles in grinder until finely ground.
4. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
5. Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened.
6. 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.
7. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
8. Stir in beans and simmer 5 minutes. Season with salt.
9. Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover.
10. Nutrition Data