Hank Shaw writes, “Mole negro, black mole, is the darkest, most layered in flavor, and silkiest sauce in all of Mexico. Originally from Oaxaca, widely considered to be that nation’s culinary heart, mole negro is many things, but it is not that chocolaty sauce you may be thinking of right now. That sauce is likely a poorly made version of mole poblano, which most Mexican restaurants in America sell. This sauce does include Mexican chocolate, but very little. It’s not sweet. It’s not overly spicy. It is exotic. Complex, with flavors that linger and grab you and hold on. Make it well and you will want it on everything. Mole negro, however, is not simple. You need to make it on a day off. And it has some unusual steps that you must do or it won’t be right. Steps that will surprise you. But it’s worth it in the end.” I have to confess that in spite of having traveled all over Mexico, though never to Oaxaca, mole is not my favorite sauce. However, this slightly Americanized version of a mole soup is awesome. I got this recipe from Mike P., which he adapted from a Rick Bayless recipe of Winning Chili With Negra Modelo. We substituted venison instead of pork and beef. ANCHO SEASONING BASE 8 large garlic cloves, unpeeled 8 medium (about 4 ounces total) dried ancho chiles 1 ½ teaspoons dried oregano, preferably Mexican ½ teaspoon black pepper, whole or freshly ground 1/8 teaspoon cumin seeds, whole or freshly ground A scant ¼ teaspoon cloves, whole or freshly ground Salt, about 1 teaspoon CHILI 1 tablespoon bacon drippings or oil 2 pounds deer meat (the recipe calls for half pork shoulder and half beef chuck, but we used … Continue reading Deer Hunter’s Chili Mole