Chili Mole Ole

This hearty Chili Mole Ole is a robust twist on traditional chili, blending lean ground beef with pinto or kidney beans in a deeply savory sauce. The secret lies in the addition of unsweetened cocoa powder, ground cloves, and nutmeg, which create a complex, mole-inspired flavor profile that is both earthy and slightly sweet. The dish features a thick, stew-like texture with tender beans and well-browned beef, offering a satisfying comfort food experience. It is perfect for cold evenings, family gatherings, or any time you crave a meal with bold, layered flavors. Simple to prepare yet impressive in taste, this chili simmers slowly to allow the spices to meld beautifully.

Cooking Method: Baking, Boiling, Grilling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 746.6

Dietary: Gluten-free

Description

This hearty Chili Mole Ole is a robust twist on traditional chili, blending lean ground beef with pinto or kidney beans in a deeply savory sauce. The secret lies in the addition of unsweetened cocoa powder, ground cloves, and nutmeg, which create a complex, mole-inspired flavor profile that is both earthy and slightly sweet. The dish features a thick, stew-like texture with tender beans and well-browned beef, offering a satisfying comfort food experience. It is perfect for cold evenings, family gatherings, or any time you crave a meal with bold, layered flavors. Simple to prepare yet impressive in taste, this chili simmers slowly to allow the spices to meld beautifully.

Ingredients

2 pound Lean ground beef
2 Onions, chopped
2 Garlic Cloves, minced
2 can Pinto or kidney beans

Directions

1
In a large Dutch oven or heavy-bottomed pot, brown the ground beef with the chopped onions and minced garlic over medium-high heat until the beef is no longer pink and onions are softened. Drain excess fat if necessary.
2
Stir in the tomato sauce, Pace picante sauce, water, unsweetened cocoa, ground cumin, dried oregano, salt, ground cloves, nutmeg, and allspice.
3
Add the canned pinto or kidney beans (drained and rinsed) to the pot. Stir well to combine all ingredients.
4
Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 40 minutes, stirring occasionally to prevent sticking.
5
Uncover the pot, add the chopped green pepper, and continue to simmer uncovered for an additional 20 minutes until the chili has thickened and the flavors have melded.
6
Taste and adjust salt if needed. Serve hot with your favorite toppings such as cheese, sour cream, or cilantro.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 746.6kcal

% Daily Value *
Total Fat 23.7g37%
Saturated Fat 9.3g47%
Cholesterol 172.5mg58%
Sodium 167.4mg7%
Total Carbohydrate 44.0g15%
Dietary Fiber 12.8g52%
Sugars 4.2g
Protein 81.0g162%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, mole, beef, cocoa, beans, spicy, comfort food, dinner, simmered, hearty, tex-mex, ground beef, cumin, oregano, slow cook, family meal, warm spices, protein, bean chili, one pot

Read it online: https://www.chefs-mate.com/recipe/chili-mole-ole/