I had made a mole chili a few months ago.. I froze in portion bags.. But the chili was beef with turkey stock and chocolate, cloves, a few Mexcian chiles, dark ones, spicy ones.. I think it was mulato, pasilla, guajillo, ancho maybe.. It was super rich and flavorful..
I fried nachos and reheated the chili:
I recently purchased this vintage Le Creuset cast iron gratin.. Made in france in the 60's, i dont think they ever imagined it being used for this.. But, if you are a single layer nacho minded person, this dish is just perfect... Layer of nachos, cheese, beef, onions, pickled jalapenos, then more cheese.
Then more cheese:
No clear finished pic
Bite:
These were so good, i my wife declared it's the best thing I made all week.. I think she was just caught up in the moment, a few hours earlier, she was raving about the soup.. Though, these guys were spectacular
