HOLY MOLE CHILI

Holy Mole Chili image

Provided by Amy Freeze @amyfreeze

Number Of Ingredients 21

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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.