Spicy Mole Beef Chili

Spicy Mole Beef Chili

  • Prep:
  • Cook Time:
  • Total:
  • Serving: 12

Chocolate in chili? You bet. Traditional mole recipes are made with chocolate, a prized ingredient that enriches the dish without adding too much sweetness. This mole-inspired chili will be a quick favorite among your chili-loving Super Bowl guests.


  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 3 pounds lean ground beef
  • 1-1/2 teaspoons salt
  • 1/4 cup ancho chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dried oregano plus extra for garnish
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup chopped 90 percent dark chocolate
  • 1 teaspoon cayenne pepper
  • 6 garlic cloves, minced
  • 1 (28-ounce) can tomato sauce
  • 3 cups low-sodium beef broth
  • 2 tablespoons cornmeal
  • Sour cream
  • Shaved 90 percent dark chocolate


  1. Heat the oil in a large heavy saucepan over medium heat and cook the onions, stirring occasionally, until softened.
  2. Add beef and cook, breaking it apart with a spatula, for 2 to 3 minutes. Sprinkle with salt, chili powder, cumin, oregano, cinnamon, cocoa powder,chocolate, cayenne and garlic. Cook, stirring frequently to keep mixture from sticking to the pan, until beef is browned.
  3. Add the tomato sauce and beef broth and bring the mixture to a boil, scraping up any browned bits stuck to the bottom of the pan.
  4. Lower the heat and simmer, uncovered, for 1 hour. Stir in the cornmeal and cook an additional 5 minutes.
  5. Serve with sour cream and a sprinkling each of dark chocolate and oregano.


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