Chili mole is a classic Mexican sauce that brings bold flavors and rich history to any meal. Combining dried chilies, spices, chocolate, and a blend of other ingredients, mole delivers a complex taste that’s both smoky and slightly sweet. It’s a perfect way to elevate chicken, beef, or even vegetables with a deep, satisfying sauce.
We love making chili mole from scratch because it allows us to control the flavors and customize the heat level. The process might seem intimidating at first but once you get the hang of toasting and blending the ingredients, it becomes a rewarding kitchen adventure. This recipe balances tradition with simplicity so you can enjoy authentic mole without hours in the kitchen.
Ingredients
To craft an authentic chili mole, we gather a selection of carefully chosen ingredients that bring depth and complexity to the sauce. Here is what we need:
Chili Peppers and Spices
The foundation of any great chili mole lies in its peppers and spices. We use a blend of dried chilies that provide smoky warmth and balanced heat, along with aromatic spices to enhance the flavor.
- Dried Chilies: 3 ancho chilies, 2 pasilla chilies, 2 guajillo chilies (seeds removed, stems trimmed)
- Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon dried oregano (preferably Mexican oregano)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon black peppercorns
Chocolate and Nuts
The signature richness in chili mole comes from chocolate and nuts. These components add a luscious texture and a subtle bittersweet complexity that balances the chilies perfectly.
- 1 ounce Mexican dark chocolate (or bittersweet chocolate, roughly chopped)
- 2 tablespoons toasted almonds, chopped
- 2 tablespoons toasted sesame seeds
- 1 tablespoon peanuts (optional, toasted and chopped)
Additional Flavorings
These ingredients bring brightness, acidity, and slight sweetness, rounding out the sauce’s flavor profile:
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups low sodium chicken or vegetable broth
- 1 small ripe tomato, roasted and peeled
- 1 tablespoon raisins or dried currants (for subtle sweetness)
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon vegetable oil or lard
- Salt to taste
Protein and Vegetables (Optional)
We often pair chili mole with proteins and vegetables to create a full meal. Here are some common options we suggest:
| Protein | Suggested Use |
|---|---|
| Chicken (thighs or breasts) | Cooked in mole sauce for tender, flavorful results |
| Beef (short ribs or brisket) | Slow-cooked with mole for rich, hearty meals |
| Pork (shoulder or loin) | Braised or roasted with mole glaze |
| Vegetables (potatoes, carrots, zucchini) | Simmered in mole for a vegetarian-friendly dish |
Using these ingredients ensures we control every layer of flavor, achieving a vibrant and authentic chili mole taste.
Equipment Needed
To craft the perfect Chili Mole, having the right equipment streamlines the process and ensures every ingredient releases its full flavor. Here’s what we recommend gathering before starting:
- Heavy-bottomed skillet or frying pan: Ideal for toasting dried chilies, nuts, and seeds evenly without burning.
- Blender or food processor: Essential for pulverizing the toasted ingredients into a smooth mole paste, capturing all layers of texture and aroma.
- Medium saucepan: For simmering the mole sauce gently to develop its rich depth and meld the spices.
- Measuring spoons and cups: Accurate measurement of spices, liquids, and chocolate guarantees a consistent and balanced flavor.
- Sharp knife and cutting board: To finely chop fresh ingredients such as onion, garlic, and tomatoes, preserving their freshness and aroma.
- Fine mesh strainer or sieve (optional): For a smoother mole, we can strain the sauce to remove any coarse bits if desired.
- Wooden spoon or heat-resistant spatula: Perfect for stirring the sauce without scratching cookware or altering flavors.
- Toaster oven or stovetop grill pan (optional): To roast tomatoes and enhance their smoky notes for the mole.
| Equipment | Purpose |
|---|---|
| Heavy-bottomed skillet | Toast chilies, nuts, and seeds evenly |
| Blender or food processor | Blend toasted ingredients into smooth mole paste |
| Medium saucepan | Simmer mole sauce to blend flavors |
| Measuring spoons & cups | Accurately measure spices and liquids |
| Sharp knife & cutting board | Chop fresh aromatics |
| Fine mesh strainer (optional) | Strain sauce for smooth texture |
| Wooden spoon or spatula | Stir sauce gently |
| Toaster oven or grill pan (optional) | Roast tomatoes for smoky flavor |
With this essential equipment, we can confidently build our chili mole for a deeply authentic and vibrant sauce every time.
Prep Work
To master an authentic Chili Mole Recipe, thorough prep work is essential. Let’s walk through the critical preparatory steps that build the foundation for bold, layered flavors.
Toasting and Grinding Spices
Properly toasting spices releases their full aroma and deepens the flavor profile. Grab your heavy-bottomed skillet and heat it over medium heat. Add these whole spices one batch at a time to prevent burning:
- Cumin seeds
- Coriander seeds
- Oregano leaves
- Sesame seeds
Toast each spice, stirring frequently, until they become fragrant and lightly browned—about 2 to 3 minutes. Remove immediately to prevent bitterness.
Next, let the toasted spices cool briefly. Using a spice grinder or a mortar and pestle, grind them into a fine powder. This step ensures a smoother texture and well-integrated flavors in our mole.
Preparing Chilies
Dried chilies bring the essential smoky heat to our mole. We use three varieties: ancho, pasilla, and guajillo. Here’s how to prepare them:
| Chili Type | Description | Prep Time | Key Flavor Notes |
|---|---|---|---|
| Ancho | Dried poblano, mild heat | 10 min | Sweet, smoky, raisin-like |
| Pasilla | Long, dark brown, medium heat | 10 min | Earthy, rich, fruity |
| Guajillo | Smooth, deep red, medium heat | 10 min | Tangy, slightly sweet |
Steps:
- Remove stems and seeds from each chili for a smoother sauce.
- Toast the chilies lightly in the skillet for 1 to 2 minutes per side until aromatic.
- Transfer to a bowl and cover with hot water. Soak for 15–20 minutes until softened.
This soaking process softens the chilies, making them easier to blend and releasing their colors and flavors.
Chopping and Measuring Ingredients
Precision here helps maintain balance in the chili mole’s complex flavor landscape.
- Onion: Finely chop 1 medium yellow onion (about 1 cup).
- Garlic: Mince 4 large cloves.
- Roasted tomato: Roast 2 medium tomatoes until charred and soft, then chop roughly.
- Nuts: Toast ¼ cup of almonds until golden, cool and chop finely.
- Mexican dark chocolate: Cut into small pieces, measuring about 1 ounce.
- Vinegar: Measure 2 tablespoons of white vinegar for a touch of acidity.
Keep all ingredients within reach and pre-measured before starting the cooking process. Having everything ready ensures the cooking flow remains smooth and stress-free.
Pro Tip: Use a sharp chef’s knife and a sturdy cutting board to make chopping quick and safe. Precision here will help your chili mole shine with every spoonful.
Making the Chili Mole Sauce
Crafting a deeply flavorful chili mole sauce requires careful attention to each step. Here, we guide you through the process of transforming toasted dried chilies and aromatics into a rich, balanced sauce.
Cooking the Chilies and Aromatics
First, we rehydrate the dried chilies by soaking them in hot water for 15 to 20 minutes until they become soft and pliable. This step releases their smoky, earthy depth which forms the backbone of our chili mole.
Next, in a hot skillet, we lightly sauté onion, garlic, and roasted tomatoes using just a splash of oil. Sauté these aromatics until the onion is translucent and garlic fragrant—about 4 to 5 minutes. This unlocks their natural sweetness and melds beautifully with the chilies.
We then combine the softened chilies with the cooked aromatics in the skillet. Cooking them together for 3 to 4 minutes helps deepen the flavors and begin the melding process that defines authentic mole.
Blending Ingredients for the Sauce
Once the chilies and aromatics are cooked, we transfer everything to a blender or food processor. Here, we add the toasted nuts, sesame seeds, spices, and the rich Mexican dark chocolate. Including a splash of vinegar at this stage enhances brightness and complexity.
We blend the mixture until it is perfectly smooth and velvety, adding reserved soaking liquid or broth gradually to adjust the texture. The consistency should be thick enough to coat the back of a spoon yet pourable. This silky texture is a hallmark of a well-made chili mole.
Simmering and Adjusting Flavor
We pour the blended sauce into a medium saucepan and bring it to a gentle simmer over low heat. Simmer the sauce uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking and allow flavors to intensify.
During this time, we taste and adjust seasoning carefully—adding more salt, a pinch of sugar, or extra vinegar if needed. This stage is crucial for balancing the sauce’s heat, bitterness, sweetness, and acidity to achieve that signature complex mole flavor.
| Step | Time | Purpose |
|---|---|---|
| Rehydrate dried chilies | 15-20 minutes | Soften chilies, release flavor |
| Sauté aromatics | 4-5 minutes | Develop sweetness, aroma |
| Cook chilies with aromatics | 3-4 minutes | Blend flavors |
| Blend all ingredients | Until smooth | Create silky texture |
| Simmer sauce | 20-30 minutes | Intensify and balance flavors |
Cooking with Chili Mole
Cooking with chili mole opens up a world of vibrant flavors and rich textures. Let’s dive into how to use this authentic sauce with various proteins and vegetables to create mouthwatering dishes that celebrate Mexican culinary tradition.
Cooking Instructions for Chicken, Beef, or Vegetables
Chicken with Chili Mole
- Prepare chicken: Use 4 bone-in thighs or breasts. Pat dry and season lightly with salt.
- Brown chicken: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side for 3 minutes.
- Add mole sauce: Pour 2 cups of chili mole sauce over the chicken. Reduce heat to low.
- Simmer: Cover and cook for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Rest: Remove chicken from heat and let rest for 5 minutes before serving.
Beef with Chili Mole
- Choose cuts: Use 1.5 lbs beef chuck or flank steak trimmed and cut into 1-inch cubes.
- Sear beef: Heat 2 tbsp oil in a heavy-bottomed pot. Brown beef in batches on all sides for deep flavor.
- Add mole sauce: Once beef is browned, deglaze pan with ½ cup beef broth, scraping browned bits. Add 2 cups chili mole sauce and stir to coat beef.
- Slow cook: Cover pot and simmer on low for 1.5–2 hours or until beef is fork-tender.
- Adjust consistency: If sauce thickens too much, stir in additional broth to desired pourable consistency.
Vegetables with Chili Mole
- Select vegetables: Use a medley of hearty vegetables such as 2 cups cauliflower florets, 1 sliced zucchini, 1 diced sweet potato.
- Roast vegetables: Toss vegetables with 2 tbsp olive oil and salt on a baking sheet. Roast at 425°F (220°C) for 20–25 minutes until tender and caramelized.
- Heat mole sauce: Warm 1.5 cups chili mole sauce in a saucepan over medium heat.
- Combine: Toss roasted vegetables in warmed sauce or serve the sauce as a drizzle over the top.
| Protein/Vegetable | Oil Type | Cooking Time | Temperature | Mole Sauce Amount |
|---|---|---|---|---|
| Chicken (4 pieces) | Vegetable oil | 25–30 minutes simmer | Medium-low heat, 165°F | 2 cups |
| Beef (1.5 lbs) | Vegetable oil | 1.5–2 hours simmer | Low heat, fork tender | 2 cups |
| Vegetables (3 cups) | Olive oil | 20–25 min roasting | 425°F (220°C) | 1.5 cups |
Serving Suggestions
Serving chili mole dishes with complementary sides enhances flavor and texture balance. Here are our favorite pairings:
- Rice: Fluffy white rice or Mexican-style red rice absorbs the sauce and provides a mild backdrop.
- Beans: Slow-cooked black beans or refried pinto beans add creaminess and earthiness.
- Tortillas: Warm corn tortillas or tortilla chips offer a traditional textural contrast.
- Fresh Garnishes: Crumbled queso fresco, thinly sliced radishes, chopped cilantro, and lime wedges brighten the plate.
- Roasted Vegetables: Charred peppers or sautéed greens complement the complexity of the mole.
- Salads: Crisp jicama and orange salad with light chili-lime dressing provides refreshing acidity.
“Chili mole shines brightest when matched with side dishes that balance its richness with fresh, hearty, and subtly tangy elements.”
Together, these options create a fulfilling meal inviting diners to savor the bold, layered taste of authentic chili mole.
Make-Ahead and Storage Tips
Preparing chili mole in advance not only saves time but also allows the flavors to deepen and develop even further. Here are our best Make-Ahead and Storage Tips for enjoying this rich and complex sauce at its peak:
Making Chili Mole Ahead of Time
- Prepare the sauce up to 3 days in advance. Store it in an airtight container in the refrigerator to let the flavors meld beautifully.
- Before serving, gently reheat the sauce over low heat to preserve its vibrant taste and velvety texture. Stir occasionally to prevent sticking or burning.
- For freezer storage, divide the chili mole into portions, ideally in freezer-safe containers or heavy-duty resealable bags.
- Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly on the stove.
Storing Leftovers
- After cooking, allow the chili mole to cool to room temperature before refrigerating.
- Always transfer the sauce into clean, airtight containers to maintain freshness and prevent contamination.
- Store refrigerated mole can safely last up to 5 days.
- Label containers with the date to track freshness.
Tips for Reheating
- Reheat with a splash of water or broth to loosen the sauce if it has thickened.
- Use low heat and stir regularly to avoid scorching.
- Taste and adjust seasoning if needed — a little extra salt or a squeeze of lime can brighten the sauce after storage.
| Storage Method | Duration | Storage Container | Best Practices |
|---|---|---|---|
| Refrigerator (made) | 3–5 days | Airtight container | Cool before storing, reheat gently |
| Freezer (made) | Up to 3 months | Freezer-safe containers or bags | Portion before freezing, thaw overnight |
| Refrigerator (leftovers) | 3–5 days | Airtight container | Label with date |
Pro Tip from Us
“Chili mole tastes even better the next day,” so whenever possible, prepare it a day ahead to savor the full depth of its bold, layered flavors. Making it in bulk and freezing portions also allows us to enjoy authentic mole on demand with minimal effort.
By following these Make-Ahead and Storage Tips, we can ensure our chili mole remains vibrant, flavorful, and ready to enhance any dish — whether it’s chicken, beef, pork, or vegetables — transforming our meals into a celebration of Mexican culinary tradition.
Conclusion
Making chili mole from scratch is a rewarding journey that brings authentic Mexican flavors right into our kitchens. With the right ingredients and tools, we can craft a sauce that’s rich, complex, and perfectly balanced to our taste.
As we continue to experiment and refine our technique, chili mole becomes more than just a recipe—it’s a celebration of tradition and creativity. Whether paired with chicken, beef, or vegetables, this sauce adds depth and warmth to any meal.
Let’s embrace the process and enjoy every step, knowing that each batch we make is a unique expression of flavor and passion.
Frequently Asked Questions
What is chili mole?
Chili mole is a traditional Mexican sauce made from dried chilies, spices, chocolate, nuts, and other ingredients. It offers a complex, bold flavor and is commonly served with chicken, beef, pork, or vegetables.
What are the main ingredients in chili mole?
Key ingredients include dried chilies (ancho, pasilla, guajillo), Mexican dark chocolate, toasted almonds, sesame seeds, spices like cumin and coriander, garlic, onion, roasted tomatoes, and vinegar.
Why make chili mole from scratch?
Making chili mole from scratch lets you control flavor balance and heat, ensuring an authentic and customized sauce. It may take practice but results in a richer, fresher taste.
What equipment do I need to make chili mole?
Essential tools include a heavy-bottomed skillet for toasting, a blender or food processor for making the paste, a saucepan for simmering, measuring tools, and a sharp knife. Optional tools like a fine mesh strainer can improve texture.
How do I prepare dried chilies for mole?
Dried chilies should be cleaned, toasted lightly, then rehydrated in hot water to soften them and unlock their flavors before blending into the sauce.
Can chili mole be stored for later use?
Yes, chili mole can be refrigerated in an airtight container for up to three days or frozen in portions for up to three months. Reheat gently and adjust seasoning as needed.
What dishes pair well with chili mole?
Chili mole is delicious with chicken, beef, pork, and vegetables. It pairs well with rice, beans, tortillas, roasted veggies, and fresh salads for a complete meal.
Is chili mole spicy?
Chili mole’s heat level varies depending on the chilies used and can be adjusted during preparation. It often offers a balanced, mildly spicy flavor rather than intense heat.