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Mexican Mole Chili

Updated February 23, 2016
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Cookbook

1,000 Lowfat Recipes

Published by Houghton Mifflin Harcourt

A mole sauce is made with cocoa. But there are so many complex seasonings in mole that the chocolate becomes transformed into a new, unique flavor.

Makes:7 servings

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, game day

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Taste and Texturegarlicky, meaty, savory, spiced

Ingredients

  • 2 pounds 10% fat ground beef
  • 1 tablespoon vegetable oil
  • 2 cups chopped onions
  • 4 cloves garlic, minced
  • One 8-ounce can tomato sauce
  • 2 cups cooked kidney beans, drained and rinsed
  • 3 cups tomato juice
  • ¼ teaspoon crushed red pepper flakes
  • 2 teaspoons ground cumin
  • 2 tablespoons ground chili powder
  • 2 tablespoons unsweetened cocoa powder
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons kosher salt
  • 2 teaspoons dried oregano
  • 2 tablespoons cornmeal

Instructions

1) Heat a large, heavy pot and cook the beef in it, stirring frequently, until the meat is cooked through. Pour off and discard the meat juices. Remove the beef to a plate.

2) Put the oil in the pot and cook the onions and garlic over moderate-high heat until the onions begin to change color, about 5 minutes. Cover between stirrings.

3) Return the meat to the pot and stir in the remaining ingredients except the cornmeal. Bring to a boil and immediately reduce to a gentle simmer. Cover and cook for 1 hour.

4) Stir in the cornmeal (this will thicken the chili) and cook uncovered for about 30 minutes longer.

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