Quick and Easy Mole Sauce

0 In a heavy (cast iron is best) frying pan heat 2 tablespoons of oil over medium heat.
1 Add the chopped dried chiles, garlic, cloves, pumpkin seeds, almonds, sesame seeds, star anise, and tortilla chips.
2 Cook for 5 minutes, or until chiles are softened and begin to brown. Don't scorch the garlic!
3 Add the tomatoes, onion, raisins, bananas, cinnamon, and 1 cup of chicken stock.
4 Simmer for 20 minutes or so, adding more stock as needed, until all the ingredients are soft.
5 Place in a blender, about 1 to 2 cups at a time, and puree adding chicken stock as needed until the mole is a smooth, thick paste. BE CAUTIOUS - wait for it to cool a bit first and watch it doesn't build up steam in the blender.
6 Heat the remaining two tablespoons oil over medium heat.
7 Add the chili powder and the chocolate.
8 Cook, stirring constantly, until chocolate and chili are melted together and smooth - be careful not to scorch!
9 Stir the pureed mixture into the chocolate mixture.
10 Bring to a boil, adding more chicken stock as needed to reach desired consistency.
11 Add sugar and salt to taste.