Mexican Mole Chili Recipe

Name: Mexican Mole Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds 10% fat ground beef; 1 tablespoon vegetable oil; 2 cups chopped onions; 4 cloves garlic, minced; One 8-ounce can tomato sauce; 2 cups cooked kidney beans, drained and rinsed; 3 cups tomato juice; 1/4 teaspoon crushed red pepper flakes; 2 teaspoons ground cumin; 2 tablespoons ground chili powder; 2 tablespoons unsweetened cocoa powder; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons kosher salt; 2 teaspoons dried oregano; 2 tablespoons cornmeal

Servings: persons

2 pounds 10% fat ground beef
1 tablespoon vegetable oil
2 cups chopped onions
4 cloves garlic, minced
One 8-ounce can tomato sauce
2 cups cooked kidney beans, drained and rinsed
3 cups tomato juice
1/4 teaspoon crushed red pepper flakes
2 teaspoons ground cumin
2 tablespoons ground chili powder
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
2 teaspoons dried oregano
2 tablespoons cornmeal

1
1) Heat a large, heavy pot and cook the beef in it, stirring frequently, until the meat is cooked through.
2
Pour off and discard the meat juices.
3
Remove the beef to a plate.
4
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.
5
Cover between stirrings.
6
3) Return the meat to the pot and stir in the remaining ingredients except the cornmeal.
7
Bring to a boil and immediately reduce to a gentle simmer.
8
Cover and cook for 1 hour.
9
4) Stir in the cornmeal (this will thicken the chili) and cook uncovered for about 30 minutes longer.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds 10% fat ground beef, 1 tablespoon vegetable oil, 2 cups chopped onions, 4 cloves garlic, minced, and more.

Yes, Mexican Mole Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Mole Chili

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