Mexican Mole Chili
Editor's Note: Everyone has a tried-and-true chili recipe that is served every year. But if you're ready to try something new, then this recipe for Mexican Mole Chili is one you need to try! The recipe has about 15 ingredients, but don't let that dissuade you from trying it. This Mexican Mole Chili recipe is actually easy to make and can be ready to eat within about two hours. You can even make this chili recipe in advance, then reheat it when you're ready to eat. When serving the Mexican Mole Chili, include tortilla chips, slices of avocado, and grated cheese on the side for toppings.
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.
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Game Day
Recipe CourseMain Course
Taste and TextureGarlicky, Meaty, Savory, Spiced
- 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
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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.
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.
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.
Stir in the cornmeal (this will thicken the chili) and cook uncovered for about 30 minutes longer.
1997 Terry Blonder Golson