Best Mexican Mole Chili Recipes
MEXICAN MOLE POBLANO INSPIRED CHILI
This beef chili recipe brings forward the flavors of cinnamon and chocolate often found in Mole Poblano style sauces. It really creates some depth and complexity in a otherwise fairly traditional chili recipe. This recipe is an award winning recipe that is a frequent crowd favorite.
Provided by JAFbrewer
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h50m
Yield 12
Number Of Ingredients 22
Steps:
- Heat oil in a large, heavy pot over medium-high heat. Stir in onions, green peppers, green chilies, and garlic. Cook and stir until onions are soft and translucent, about 8 minutes. Add the stew meat to the pot, cook until well browned, about 5 minutes.
- Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. Cook and stir until spices are aromatic, about 2 minutes.
- Pour the crushed tomatoes, beef broth, and beer into the pot; stir in the tomato paste. Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes.
- Mix the chili beans and chocolate into the chili. Simmer until the chocolate has melted and the chili is hot, 5 minutes. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 24.7 g, Cholesterol 63 mg, Fat 20.7 g, Fiber 6.3 g, Protein 24.2 g, SaturatedFat 7.6 g, Sodium 659.7 mg, Sugar 6.8 g
MEXICAN MOLE CHILI
This chilli has some kick from two different types of chilli powder, plus dried chilli flakes. Recipe is from my Carb-Lovers Diet Cookbook.
Provided by DailyInspiration
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add meat and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chilli powder, cumin, chipotle chilli powder, salt, pepper, and chilli flakes, and cook for 1 minute until fragrant. Add peppers, tomatoes and beans and bring to the boil. Cover, reduce heat, and simmer until most liquid is absorbed, 40-45 minutes.
- Divide between 6 bowls and garnish with fresh coriander, onion and sour cream if desired.
MEXICAN MOLE CHILI
Steps:
- 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.
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