Best Mole Chili Recipes

MOLE CHILI

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.

QUICK-FIX CHICKEN CHILI MOLE

Steps:

• In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.
• Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

PINTO-BEAN MOLE CHILI

Steps:

• Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
• Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
• Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
• Stir in beans and simmer 5 minutes. Season with salt.

SLOW-COOKER MOLE CHILI

Steps:

• In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
• Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

MEXICAN MOLE POBLANO INSPIRED CHILI

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.

SLOW-COOKER TURKEY MOLE CHILI

Steps:

• In 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix turkey and remaining ingredients except sour cream and cheese.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir well before serving. Top each serving with dollop of sour cream and sprinkle of cheese.

CHICKEN MOLE CHILI

Steps:

• In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
• Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
• Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.

EASY TURKEY CHILI MOLE FROM LONGMEADOW FARM

Steps:

• Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly.
• Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan.
• Add onion, garlic to pan, and cook 3 minutes until soft.
• Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture.
• Simmer uncovered for 15 minutes.
• Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally.
• Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick.
• Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.

MOLE CHICKEN CHILI

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
• Stir in tomatoes, beer, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.

MOLE CHICKEN CHILI

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat.
• Add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
• Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
• Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
• Heat to boiling.
• Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
• Sprinkle individual servings with pepitas.
• Serve with corn tortillas.

MEXICAN MOLE CHILI

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.

MOLE FIREHOUSE CHILI CON CARNE

Steps:

• 1. In a 6- to 8-quart Dutch oven cook meat (add salt and pepper) until meat is brown and onion is tender; drain.
• 2. https://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/mole-poblano-sauce.html
• 3. Stir in undrained chili beans, tomato sauce, undrained tomatoes, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Add the "Mole (Mo-lay) Poblano Sauce" (see other recipe) can be made-a-head use 1 batch Simmer, covered, cooking for 2 hours.
• 4. Serve chili over hot rice, mash potato or cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.

PORK AND BLACK BEAN CHILI MOLE

Steps:

• Spray a 4 quart saucepan with nonstick spray coating. Place onion, garlic, jalapeno and pork in pan and cook over medium high heat, stirring occasionally, until vegetables are tender and meat is lightly browned. Add tomato paste, chicken broth, chili powder and cumin. Cover, heat to a boil, reduce heat and simmer 15 minutes. Stir in chocolate, beans and cilantro and simmer 10 minutes.

TURKEY CHILI MOLE

Steps:

• Cook turkey, onion, bell pepper, chilies and garlic in 4-quart Dutch oven over medium heat 5 to 8 minutes, stirring occasionally, until turkey is no longer pink.
• Stir in remaining ingredients except yogurt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Top each serving with yogurt.

BEEF CHILI WITH ANCHO, MOLE, AND CUMIN

Steps:

• For chili:
• Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.
• Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.
• For garnishes:
• Set out garnishes as desired. Ladle chili into bowls and serve.
• *Available in the spice section of many supermarkets and at Latin markets.
• **Available in the Latin foods section of most supermarkets and at Latin markets.
• ***Also known as masa harina; available at many supermarkets and at Latin markets.

TURKEY CHILI MOLE

Steps:

• Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly. Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan. Add onion, garlic to pan, and cook 3 minutes until soft. Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture. Simmer uncovered for 15 minutes. Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally. Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick. Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.

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.

CINCINNATI STYLE CHILI MOLE

Steps:

• Place the ground beef, onion and garlic in skillet and cook until no longer pink. Drain and add to crock pot.
• Add the remaining ingredients up to the spaghetti. Cook on low for 8 hours.
• Serve the chili mole over cooked spaghetti topped with cheese, green onions and sour cream

MARK MILLER'S FRUIT AND CHILI MOLE

Steps:

• In a cast-iron skillet, or in an oven at 250 degrees, dry-roast the chilies for 5 minutes, being careful that they don't blacken. Shake once or twice.
• Place the chilies and water in a large saucepan and cover; simmer slowly for 30 minutes over medium heat to rehydrate. Drain, reserving 1 cup of water and the chilies; let cool.
• Place the tomatoes in a skillet over medium-high heat and let blacken, about 5 minutes. Place the chilies, tomatoes and remaining ingredients except for the oil in a blender; puree. If the mixture becomes too dry, add a little of the reserved chili water. Put through a strainer.
• Heat the oil in a high-sided skillet until it just begins to smoke. Add the sauce and cook for 3 to 4 minutes, stirring continuously, to heat through. Serve over grilled meats or fish.

MOLE-STYLE PORK CHILI WITH BEANS

Steps:

• Heat oil in large saucepan on medium heat. Add steaks; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove steaks from pan, reserving drippings in pan.
• Add onions and garlic to reserved drippings; cook and stir 3 min. or until onions are crisp-tender. Remove from heat.
• Remove meat from bones; cut meat into 1/2-inch pieces. Return meat to pan; stir in remaining ingredients. Bring to boil; cover.
• Simmer on medium-low heat 30 min. or until squash and meat are tender, stirring occasionally.