Chile Chocolate Mole

1/3 C sliced almonds
1/3 C crushed tortilla chips
2 T sesame seeds
1 t aniseed
4 t chile powder
1 1/4 t ground cinnamon
1 t dried marjoram
1/2 t ground cumin
1/4 t ground allspice
3 T peanut oil
4 - garlic cloves, chopped
1 - small onion, diced
2 C hot vegetable stock
2 T creamy peanut butter
1 - can diced tomatoes (15 oz.)
3 oz. semi-sweet baking chocolate

Prepare spice mixture (almonds to allspice): Place the almonds, tortilla chip crumbs, sesame seeds, and aniseeds in a pot. Toast over medium heat for about 2 minutes. Remove from heat, then place in food processor with chile powder, cinnamon, marjoram, allspice, and cumin, and pulse until the mixture is as finely ground as possible.

In the same pot, saute the garlic in oil. Add the onion and cook, stirring occasionally, for 5 minutes.

Meanwhile combine the peanut butter and a few tablespoons of hot vegetable stock in a bowl, stirring until the peanut butter is emulsified and easy to pour.

Pour remaining vegetable stock, peanut butter mixture, spice mixture, and diced tomatoes into the pot. Bring to a boil, then lower the heat and simmer for 8-10 minutes.

Remove from the heat, puree until smooth, then return to the pot and melt the chocolate into the sauce.

Use as a condiment on tostados, nachos, tacos, or burritos, or serve over vegetables.

From Veganomicon