Best Holy Mole Chili Recipes

Mole Chili image

Provided by Rachael Ray : Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 17

3 ancho chiles, stemmed and seeded
1 quart beef stock
1 tablespoon vegetable oil
4 slices lean, smoky bacon, chopped
2 pounds ground sirloin
1 large onion, finely chopped
4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons tomato paste
1 (15-ounce) can diced fire-roasted tomatoes
2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls
1 tablespoon coriander, a palmful
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Salt, if necessary
2 cups shredded or crumbled extra-sharp white Cheddar
1 small red onion, finely chopped

Steps:

Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
Add the anchos with the stock to a food processor and puree until smooth. Set aside.
Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

Holy Mole Chili image

Provided by Darlene Croghan @darlenecrpgjam

Categories Beef

Number Of Ingredients 16

2 pound(s) ground beef
1 large onion,,chopped
3 cup(s) beef broth
1/4 cup(s) tomato paste, italian
1 package(s) chili brick (comes in a tub or brick)
2 teaspoon(s) salt
1 teaspoon(s) pepper
1 tablespoon(s) cumin
1 tablespoon(s) chili powder
5 - sun-dried tomato(in oil) chopped
1 teaspoon(s) onion powder
2 tablespoon(s) mexican tomato boullion(knorr)
1 teaspoon(s) carne asada seasoning
2 - ancho/pasilla chili (blacken under broiler)skins removed.
3 ounce(s) unsweetened chocolate
1/4 cup(s) fine corn meal

Steps:

saute onion in 3 T oil until soft on medium heat. Add beef and cook until brown Now add rest of the ingredients except chocolate and corn meal..Simmer for 2 hours..Now add chocolate and sprinkle corn meal stirring as you add it. Simmer for another 1/2 hour.
Topping can be grated cheese and raw chopped onion.. You can add pinto or red beans(cooked) or put it over spagetti,,or hamburger or hot dog.

Holy Mole Chili image

Provided by Amy Freeze @amyfreeze

Categories Wild Game

Number Of Ingredients 21

1 1/2 pound(s) ground venison
1 medium onion-chopped
3 clove(s) garlic-crushed
1 medium bell pepper-chopped
4 ounce(s) can green chiles
28 ounce(s) can crushed tomatoes
14 1/2 ounce(s) can petite diced tomatoes
6 ounce(s) tomato paste
15 1/2 ounce(s) kidney beans, canned
15 1/2 ounce(s) pinto beans-canned
2 tablespoon(s) mole
1 cup(s) water
2 teaspoon(s) salt
1 tablespoon(s) chili powder
2 teaspoon(s) paprika
2 teaspoon(s) ground cumin
1 tablespoon(s) steak seasoning
1 teaspoon(s) black pepper
2 teaspoon(s) ground coriander
1/4 teaspoon(s) cayenne pepper
1 tablespoon(s) brown sugar

Steps:

In a large soup pot, brown meat. Drain fat, if necessary.
When meat is ready, reduce heat to medium and add onion, garlic, bell pepper, and green chiles. Saute for 5 minutes or until onions begin to soften. Add tomato paste and diced tomatoes. Stir to combine. Add crushed tomatoes, beans, and seasoning. Stir to combine. Add mole & water solution. Stir to combine. Turn to medium low and allow to simmer for at least 30 minutes.