Mole Chili

Total Time:
45 min
25 min
20 min

6 servings

  • 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
Watch how to make this recipe.
  • 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.

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3.4 34
Made it without the bacon. Still delicious. Was hesitant about making it at first, because of the reviews, but it was actually pretty good. item not reviewed by moderator and published
If you are a true fan of hot and spicy chili, then this recipe is not for you, I made it exactly as it is posted and it was horrible! I had to tweak this a lot in order to make it edible. item not reviewed by moderator and published
I made this today with a couple minor tweets. I used Mexican chocolate instead of cocoa powder and cumin in place of coriander. Those who exchanged chipotles for anchos we're changing the whole flavor profile, not a good idea. I was quite satisfied with the recipe and will probably make it again item not reviewed by moderator and published
Delicious! This recipe of chili uses common chili-ingredients PLUS chocolate. for spaghetti sauce, onion soup, chicken broth, etc., etc., vary the same way. One or two ingredients, etc., of any recipe may be different BUT the end result...flavor, texture and aroma. This chili recipe should be tried by all chili-lovers! Annie, Fremont, CA item not reviewed by moderator and published
This is absolutely delicious. I have no problem finding the chilis. I didn't have coriander so I used cumin. I served mine with Mexican cornbread. I use the white cheddar but I prefer green onions to the red!!! item not reviewed by moderator and published
So I read ALL reviews...good and bad. So needless to say I was quite nervous to make this dish. But I thought I'd take the risk and try it. I love mole! But I tweaked it as some people who reviewed it did. I knew ancho chiles would be hard to find so I stuck to my New Mexico dried chilies I had on hand. Also I left out the coriander (not a fan). Someone suggested using 1 square of Bakers unsweetened chocolate, so I did that instead of cocoa powder. I also left out the bacon. No need for extra fat and cholesterol. It was not missed at all. Also I added about a 1/2 pound of turkey instead of the full 2 lbs of beef. And last but not least I added black beans which was not in the recipe but someone mentioned they saw her put them in during her show. I have let this chilli simmer for about 45 mins... all and all it is pretty tasty. So I say if you are a chilli person that likes mole and is adventurous, go for it!! item not reviewed by moderator and published
Excellent recipes. Love how all the flavors come together. Family loved it as well and having all the toppings available was a great treat. item not reviewed by moderator and published
My family loves Mexican food and chili so I was excited to make this recipe. It was absolutely HORRIBLE! We all crumbled handfuls of tortilla chips into it and stirred in lots of cheese to cut the taste. Nothing helped. I am so bummed to have wasted my time, the good bacon, and the ground sirloin, not to mention how disappointed I made my family at dinner time. I love Rachael and cook her recipes often, so I trusted her when she raved about what a hit this is at parties. Don't even think of serving it to guests unless you want to see everyone trying to politely to dispose of it. Sorry Rachael, but this one is a real stinker! item not reviewed by moderator and published
I made this today as a shake up from my normal chili recipe. The whole family enjoyed it. I substituted ancho chili's in adobo. Had a great smokey heat to it! item not reviewed by moderator and published
This chili had absolutely NO flavor. Didn't like it at all. item not reviewed by moderator and published
I really don't know what everyone is talking about by saying this was so horrible. I have made this chili 3 times now and EVERYONE loves it! I served it at a Super Bowl party and made it for a camping trip. I have served this to many people and they all say the same's wonderful! I'm not sure why the recipe in the magazine would have called for instant coffee, that sounds like a horrible addition. The one modification that I make (the recipe actually says you can do this) is bringing down the paprika to one tablespoon and adding one tablespoon of chili powder. It gives it a nice, spicy flavor. Other than that, I make it per the instructions and have never been disappointed. I also think that people need to make the recipe as-is the first time to know exactly how it's intended to taste then you can decide if there is something you want to add or change. item not reviewed by moderator and published
I too, should have read reviews first. But i thought it would be pretty good. I liked all the things Rachael put in it, so i thought, how bad could it be? Augh! It was HORRIBLE! It was just a weird lingering taste as it was eaten. Each flavor was way too heavy and they did not blend. I did eat one bowl though. Spent the $, so im going to finish it, but i didnt send any over to my neighbors, which i usually do. Bummed this one didnt go well. item not reviewed by moderator and published
Horrible! I'm sorry I wasted so much money and ingredients to make this dish. I followed the recipe exactly and it was very bland and tasteless. My husband, who never complains, couldn't even eat more than a few bites. It goes against my grain to throw food away, but this dish was inedible. Rachael, I'm disappointed. item not reviewed by moderator and published
I'm writing this before trying to make bcuz I had to comment on the reviews. Why does the 2nd page have the positive ones & the 1st page the negative? Is that a coincidence? Probably. Was the recipe revised during the gap btwn March & October or somewhere soon after. Sometimes substituting isn't good if you're not familiar w/chilies & using what you happened to have on hand may not be too good when trying a new recipe. Chilies may last a long time but not forever. Perhaps they were old as they can turn bitter therefore completely changing the taste of the chili. I make mole & adding it to a chili sounds intriguing but also scary. I'll try this recipe w/some trepidation & will let you know how it turns out. item not reviewed by moderator and published
i just heart chili with dry coco powder it gives it so much flavor chili is my comfort food i give it 5 stars item not reviewed by moderator and published
My husband and I tried this dish one night when he was wanting chili. I for one do not cook chili, and therefore did not have a recipe for it. We decided to try this one and we weren't completely disgusted by the turnout as others were, however we will not be making this dish again. It definitely could've done without the coriander and in it's place perhaps beans could've been added, being that this is chili and all. I would not recommend wasting your time to make this dish. Instead you could just saute ground beef with onions and get basically the same turnout. item not reviewed by moderator and published
I should have listened to those comments below, but alas, I never scrolled down far enough. That little bit of a scroll would have saved me 1 hour, a stomachache, $15, and a boyfriend. Little did I know, my then boyfriend Curtis, had a secret - he was going to propose at my apartment that night after dinner. Too bad I made the worst thing he's ever ate (kind of like that FN show, but the WORST, ya know?). He never popped the question. Is it because of the chili? I'll never know. I just know I'm single and hungry. item not reviewed by moderator and published
I think this will be perfect without the corriander. item not reviewed by moderator and published
I used the recipe for this chili that was in my "Everyday With Rachael Ray" magazine. It called for a little instant coffee, and I don't know if that was what ruined it, but it turned out so bad that we ended up throwing it away as well. It had this really funky bitter aftertaste. I was really surprised because I've made a lot of Rachael's chilis, and they are always phenomenal. Oh well... item not reviewed by moderator and published
I'm someone who loves to try out new chili recipes, and as a fan of mole, I thought this would be a great new option. However, as I prepared the chili I realized that it was really just a variation of Cincinatti (or Skyline) Chili, which calls a brick of unsweetened chocolate and should be topped with chopped onion and cheddar (sound familiar?). The problem with Rachael's take on it is that 1) the cocoa powder is too weak (I recommend using a 1 oz. bar of unsweetened Baker's Chocolate in its place) and the heat level is too low. We added two tablespoons of Chipotles in Adobo, several splashes of Chipotle Tabasco, and used a super-hot Ancho chili powder instead of the normal stuff. With these tweaks, the recipe is pretty good, though I definitely think the Skyline Chili is still superior. item not reviewed by moderator and published
Like Doreen and Brenda, ours wound up in the garbage. I wish I had seen their reviews before I wasted my time and money on this dish. I really hate to say it, but this is far and away the worst dish I have ever made. Most all of my cooking is from FN recipes, so I guess 1 out of many over the years isn't too bad, but still...YUCK! item not reviewed by moderator and published
I had to dump the whole pot in the garbage. The worst think I ever made. item not reviewed by moderator and published
My wife made this tonight, one bite and that was it. She ate about 4 bites and the rest had to be sent to the trash. what a waste of good ingredients. I recommend that you do not waste your time on this one item not reviewed by moderator and published
I hade to make it without the ancho peppers because our store doesn't sell them. So i subsituted japanese chile peppers, but they were way too hot to put in there so i couldn't use them! But other than that it turned out really good! My husband and his friends devoured it on super bowl sunday! item not reviewed by moderator and published
I made this recipe with turkey bacon instead of pork bacon and it still tasted yummy. I think my food processor is broken though - because as soon as I added the beef broth/ancho chili's it started leaking and beef broth went flying everywhere!! I was able to process it enough and promptly cleaned the mess to enjoy a delicious meal :-) item not reviewed by moderator and published
This was a great change from our regular chili recipe and was a hit with the whole family. I could have sworn that Rachel used black beans when I watched the episode, but they are not listed in teh recipe, so I added them anyway (2 cans). When I got this month's edition of her magazine, sure enough, the recipe is in there and it calls for a can of black beans. The ancho chili's I had on hand were a bit mre bitter than expected, but I balanced it out with a palmful of dark brown sugar and some salt. I agree with other reveiwers about how soggy the bacon can be when cooked with he chili, so I removed it after browning, reserved the bacon peices and then served them as a garnish with some cilantro, chopped pickled jalapenos, grated cheddar and some smoked promontory cheese (the smokey cheese was an amazing!). Will make this again. item not reviewed by moderator and published
I made this today so the flavors can "marry" overnight. :) There will be some lucky guests tomorrow for our Super Bowl Party....Woo Hoo! My husband tasted it and loves it....and he is picky about his chili.... item not reviewed by moderator and published
I couldn't find anchos, so I used dried, reconsituted chipotle peppers. I didn't win the contest, but it was good. Would it have been even better with anchos? item not reviewed by moderator and published
I didn't use the bacon and replaced beef and beef broth with ground turkey and chicken broth and added some cumin. It was delicious. item not reviewed by moderator and published
Not a pork-lover so no bacon, and it still is an awesome chili. Robust, satisfying, easy to make. Highly recommended. item not reviewed by moderator and published
This was a hit with my guy and me. I wasn't sure that I wanted to make it as is; who cooks bacon in oil and then ground beef in the bacon fat and oil? But I thought, OK, I'll make it as written the first time. And it didn't taste over greasy . The only things I did differently this time was that, reminded by Joyce's comment earlier, I reserved the cooked bacon on the side until I was ready to serve it so it didn't get soggy. Now, the next time, I'll add more chili since this one didn't have enough heat for me and also will double the tomatoes. But besides that, I'll keep this mole chili recipe on hand! item not reviewed by moderator and published
We loved this chili !! The fire roasted tomatoes added a great flavor I did'nt expect. I added a second can :-). You can taste the ancho chiles, cinnamon and cocoa ever so slightly. My husband said "Mole chili" and gave me a big smile. I also added 2 cans of chili beans and 1 can of black beans because we like beans in our chili. I served it over corn chips then topped it with cheese and sour cream. This was truely a croud pleaser that I will enjoy making on demand. Thanks Rachael !!! item not reviewed by moderator and published
Having lived in the southwest, I have eaten some pretty good chili and mole. This recipe is exceptional. It does not require the numerous steps that a good mole would, but it packs some powerful flavor for not much work.I did use New Mexico chiles instead of the recommended anchos because I had them on hand. I also cheated a little and made some of Bobby Flay's cumin crema to serve on top along with some scallions. This is a real crowd pleaser and I will definitely make it again. item not reviewed by moderator and published
I dont make too many of Rachaels dishes for one reason or another but did try this one yesterday and have to say we really liked it. I followed recipe as printed with the exception of the bacon. While I do agree that bacon drippings are tasty, I just dont like how it gets all rubbery and soggy in a hot dish, I guess I could have picked it out, but I just skipped it. The recipe didnt miss a trick without it. The spice combination with the anchos worked beautifully and it was one of the best chilis I've had in a long time. I would recommend this to you and I would definately make it again. item not reviewed by moderator and published

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