Mole Chili

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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. Similarly...recipes 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

Not what you're looking for? Try:

Quick-Fix Chicken Chili Mole

Recipe courtesy of Robin Miller