← Back to Search Results
Mexican, Tex-Mex
Mexican Mole Chili

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

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

Directions

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.

Notes


© 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

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
spice Spice
by Ana Sortun
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
nigella-express Nigella Express
by Nigella Lawson
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?