Skip to main content

Mole chili


Warm up those cool fall nights with a big bowl of chili. This recipe will knock your socks off!


2 lb beef (ground chuck)
1 onion (medium size, chopped)
3 chili pepper (ancho chiles, stemmed and seeded)
1 cn tomato (fire roasted, diced tomatoes)
1 cn tomato sauce (small can)
1 pk broth (beef broth)
1 T cocoa (unsweetened cocoa powder)
2 pn cinnamon
1 T paprika (try smoked paprika at least once)
1 t garlic (finely chopped)
1 t coriander (ground or paste)
1 t pepper (ground black pepper)


Pour beef broth into cooking pot over medium high heat. Add the ancho peppers and bring to a boil. Turn down heat and simmer for about 10 minutes. Remove from stove and let cool for 5 minutes.

After the broth and peppers have cooled down a bit, pour mixture into a blender. Blend until peppers are chopped to desired size.

Brown the ground chuck in a skillet with chopped onion.

Cook just until browned because it will continue to cook after you add back the broth.

When beef is browned, put it into the pot used to boil the peppers. Add the blended broth.

Add in remaining ingredients and stir.

Bring to a boil. Turn down heat and simmer for about 30 minutes. Turn off heat, cover with lid and let stand for 15 minutes.

Your chili is now complete. Garnish with shredded cheese when plated.

Total time
45 minutes
Cooking time
Preparation time
6 servings
  • Mole chili plated.


All spices and chili peppers can be adjusted to your taste. If you want it hotter, use habanero peppers. If you want it milder, use less. Chili dishes improve with rest, so if let it rest for longer than 15 minutes, flavors will blend better. You can even make this recipe the day before, refrigerate over night and heat again to serve.


Tex Mex cuisine

moderate, simmer
main course, main meal
Mexican & Tex-Mex recipes
Food in America