Mole Chili

Last week was cool and rainy.  I came home from a long day at work and Joel had this chili simmering on the stove.  As soon as I walked in the door, our back hallway smelled amazing from the mole sauce, which really says something because we live on the second floor!  The recipe came from Gourmet Magazine, which Joel gets on his iPad.

2 Dried Ancho Chiles, wiped clean
1 Dried Chipotle Chile, wiped clean
1 teaspoon Cumin Seeds, toasted and cooled
1 teaspoon Oregano
Rounded 1/8 teaspoon Cinnamon
1 1/2 teaspoons Salt
2 Medium Onions, chopped
2 tablespoons Olive Oil
4 Garlic Cloves, minced
3 Medium Zucchini and/or Yellow Squash, quartered lengthwise and cut into 1/2 inch pieces
3/4 pounds Kale, stems and center ribs discarded and leaves coarsely chopped
1 teaspoon Orange Zest, grated
1/8 teaspoon Sugar
1 ounce Unsweetened Chocolate, finely chopped (3 tablespoons)
1 can (14 1/2 ounce) Whole Tomatoes, in juice, drained, reserving juice, and chopped
1 1/4 cups Water
3 cans (15 ounces each) Pinto Beans, drained and rinsed

Slit chiles lengthwise, then stem and seed.  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.  Pulse cumin seeds and chiles in a grinder until finely ground.  Transfer to a small bowl and stir in oregano, cinnamon, and salt.  Cook the onions in the oil in a large heavy pot over medium-high heat, stirring occasionally, until softened.  Add garlic and cook, stirring, for about 1 minute, then add chile mixture and cook, stirring, for about 30 seconds.  Stir in the zucchini and kale and cook, covered, for about 5 minutes.  Add the orange zest, sugar, chocolate, tomatoes with their juice, and water.  Simmer, covered and stirring occasionally, until the vegetables are tender, about 15 minutes.  Stir in the beans and simmer for about 5 minutes.