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Mexican, Tex-Mex
Mexican Mole Chili Recipe-9754

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Makes: 7 servings


  • 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


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.


© 1997 Terry Blonder Golson

Nutritional Information

Nutritional information is provided by the author.

Per Serving: Calories 370; Protein 34g; Fat 15g (Saturated 5g); Carbohydrates 27g; Fiber 7g; Sodium 1074mg


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