Mole chili is a rich and flavorful twist on classic chili that brings together the bold spices of traditional Mexican mole with hearty ground meat and beans. This dish combines the deep complexity of mole sauce—made from chilies, chocolate, and aromatic spices—with the comforting warmth of a slow-cooked chili. It’s a perfect meal for those who love a little heat and a lot of depth in their food.
We love how mole chili transforms a familiar favorite into something truly special. Whether you’re cooking for a weeknight dinner or a cozy gathering, this recipe delivers layers of flavor that keep everyone coming back for more. Let’s dive into making a mole chili that’s both comforting and exciting.
Ingredients
To create our Mole Chili, we combine a carefully selected blend of ingredients for the mole sauce, chili base, and flavorful garnishes. Each component plays a crucial role in building the dish’s complex, rich profile.
Mole Sauce Ingredients
Our mole sauce is the heart of this recipe. It brings together a balance of heat, sweetness, and earthiness. Here’s what we need to create that signature depth:
- 3 dried ancho chilies, seeded and stemmed
- 2 dried pasilla chilies, seeded and stemmed
- 1 dried chipotle chili, seeded and stemmed
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup smooth peanut butter
- 2 tablespoons sesame seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 ounce dark Mexican chocolate, chopped
- 2 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- Salt to taste
Chili Ingredients
For the chili base, we use hearty and savory ingredients that layer perfectly beneath the mole sauce’s richness:
- 1 pound ground beef or turkey
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
Garnishes and Toppings
- Fresh cilantro leaves, chopped
- Thinly sliced green onions
- Crumbled queso fresco or shredded sharp cheddar cheese
- Sliced avocado
- Lime wedges for squeezing
- Sour cream or Mexican crema
| Category | Ingredients Summary |
|---|---|
| Mole Sauce | Dried chilies, peanut butter, sesame seeds, Mexican chocolate, spices, broth |
| Chili Base | Ground meat, beans, tomatoes, garlic, onions, spices, broth |
| Garnishes & Toppings | Cilantro, green onions, cheese, avocado, lime, sour cream |
Equipment Needed
To create the perfect Mole Chili, having the right equipment ensures a smooth cooking process and optimal flavor development. Here is what we recommend:
- Large Dutch Oven or Heavy-Bottomed Pot
Ideal for browning meat and simmering the chili. Its even heat distribution helps meld the complex mole sauce flavors with the chili base.
- Blender or Food Processor
Essential for pureeing the mole sauce ingredients into a smooth rich texture. A powerful blender will thoroughly combine dried chilies, chocolate, and spices.
- Skillet or Pan
We use this to toast dried chilies and seeds before blending. Toasting intensifies flavor and aroma in the mole sauce.
- Measuring Cups and Spoons
Precision is key when layering spices and mole components. Accurate measurement balances the boldness and heat.
- Sharp Knife and Cutting Board
For chopping onions, garlic, and garnishes like cilantro and green onions.
- Wooden Spoon or Heat-Resistant Spatula
To stir the chili mixture without scratching your cookware.
- Ladle and Serving Bowls
For easy portioning and serving the finished mole chili.
Equipment Summary Table
| Equipment | Purpose | Importance |
|---|---|---|
| Dutch Oven or Heavy Pot | Browning & simmering chili | Even heat for depth |
| Blender or Food Processor | Pureeing mole sauce | Smooth texture |
| Skillet or Pan | Toasting dried ingredients | Enhances flavor |
| Measuring Cups & Spoons | Measuring spices & ingredients | Balances boldness & heat |
| Sharp Knife & Cutting Board | Preparing fresh ingredients | Precision and safety |
| Wooden Spoon or Spatula | Stirring chili during cooking | Maintains cookware integrity |
| Ladle and Serving Bowls | Serving mole chili | Presentation and portion control |
Prep Work
Before we dive into cooking our Mole Chili we set the stage with essential prep work. This foundation ensures every component blends seamlessly for that rich deep flavor we crave.
Preparing the Mole Sauce
To achieve the signature complexity of our mole sauce we begin by toasting the dried chilies. Heat a skillet over medium heat. Toast the following chilies until fragrant and slightly softened:
- Ancho
- Pasilla
- Guajillo
This process unlocks their deep smoky flavors. After toasting, remove stems and seeds, then soak the chilies in hot water for 15 minutes to rehydrate. Meanwhile, toast sesame seeds lightly in the skillet until golden.
Next, blend the soaked chilies with:
| Ingredient | Measurement | Notes |
|---|---|---|
| Toasted chilies | 3/4 cup | Soaked and drained |
| Peanut butter | 2 tbsp | Creamy |
| Toasted sesame seeds | 1 tbsp | For nuttiness |
| Mexican chocolate | 1 oz | Finely chopped |
| Ground cumin | 1 tsp | Adds earthiness |
| Ground cinnamon | 1/2 tsp | Warmth |
| Garlic cloves | 2 | Minced |
| Chicken broth | 1 cup | For blending consistency |
Blend until smooth and set aside. This rich mole sauce forms the heart of our chili, delivering layers of earthy spice and subtle sweetness.
Preparing the Chili Base
We start the base by browning ground meat in a large Dutch oven over medium-high heat until fully cooked and nicely caramelized. Drain excess fat. Add diced onions and minced garlic sautéing until translucent.
Then, incorporate the following to build depth:
| Ingredient | Measurement | Notes |
|---|---|---|
| Ground beef or turkey | 1 lb | 80/20 fat ratio preferred |
| Onion | 1 medium | Diced |
| Garlic cloves | 3 | Minced |
| Canned diced tomatoes | 14 oz | Undrained |
| Kidney beans | 1 can (15 oz) | Drained and rinsed |
| Chili powder | 2 tbsp | For spice |
| Ground cumin | 1 tsp | Earthy base note |
| Smoked paprika | 1 tsp | Adds smoky undertone |
Simmer this mixture for 20 minutes. Once ready, slowly stir in the prepared mole sauce. Allow chili to simmer an additional 30 minutes stirring occasionally so the flavors fully meld.
Chopping and Measuring Ingredients
Precision is key to balancing our Mole Chili flavors. We recommend preparing all ingredients before cooking:
- Chop onions finely for even cooking
- Mince garlic cloves for aromatic integration
- Measure spices carefully using measuring spoons for consistent heat
- Rinse and drain beans to reduce sodium and excess liquid
- Toast seeds and chilies exactly as described to avoid bitterness
Having these ready sets us up for a smooth, efficient cooking process that highlights the mole chili’s intricate flavor profile.
Directions
Let’s dive into the step-by-step process for crafting our rich and flavorful Mole Chili. Following these directions carefully ensures we capture the vibrant complexity of the dish.
Making the Mole Sauce
- Toast the dried chilies in a dry skillet over medium heat for 2 to 3 minutes until they become fragrant, stirring frequently to avoid burning. This step unlocks the deep smoky flavor essential for authentic mole.
- Remove the stems and seeds from the toasted chilies, then soak them in hot water for 15 minutes to soften.
- While the chilies soak, toast the sesame seeds in the same skillet until golden, about 2 minutes. Set aside.
- In a blender or food processor, combine:
- Soaked chilies (drained)
- Toasted sesame seeds
- 2 tablespoons peanut butter
- 1 ounce Mexican chocolate (chopped)
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin
- 1 clove garlic
- 1 tablespoon olive oil
- 1 cup broth (vegetable or chicken)
- Blend until smooth. Add additional broth if needed to achieve a thick, pourable consistency.
Note: This sauce is the heart of our mole chili. Balancing the sweet, spicy, and nutty elements here defines the dish’s signature taste.
Cooking the Chili
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Add 1 pound ground meat (beef or pork) and brown thoroughly, breaking it apart with a wooden spoon.
- Remove the browned meat temporarily and set aside.
- In the same pot, add 1 chopped onion and 3 minced garlic cloves. Sauté for 5 minutes until softened.
- Stir in:
- 2 cups diced tomatoes (canned or fresh)
- 1 cup cooked beans (black or pinto)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Combining Mole Sauce with Chili
- Return the browned meat to the pot with the sautéed vegetables.
- Pour the prepared mole sauce over the chili base.
- Stir well to combine all ingredients thoroughly.
Simmering and Final Touches
- Bring the chili to a gentle boil, then reduce heat to low.
- Simmer uncovered for 30 to 45 minutes, stirring occasionally. This allows flavors to meld and sauce to thicken.
- Taste and adjust seasoning with salt or additional chili powder as desired.
- Serve hot garnished with fresh cilantro, sliced green onions, shredded cheese, creamy avocado slices, a squeeze of lime, and a dollop of sour cream.
| Step | Time | Key Action |
|---|---|---|
| Toast chilies | 2-3 minutes | Enhance smoky aroma |
| Soak chilies | 15 minutes | Soften dried chilies |
| Toast sesame seeds | 2 minutes | Add nutty flavor |
| Brown ground meat | 8-10 minutes | Develop rich meaty base |
| Sauté onions & garlic | 5 minutes | Build aromatic base |
| Simmer chili & mole | 30-45 minutes | Meld flavors, thicken sauce |
Following these directions will give our Mole Chili its signature depth and warmth that perfectly embodies our goal of a comforting yet exciting culinary experience.
Serving Suggestions
Our mole chili shines best when paired thoughtfully. Here are our top recommendations for side dishes and garnishing ideas to elevate your meal experience.
Recommended Side Dishes
Complement the rich, complex flavors of mole chili with these classic and tasty sides:
- Cornbread: Its slightly sweet and crumbly texture balances the savory spice of the chili.
- Mexican Rice: A fragrant, tomato-based rice adds a hearty complement.
- Tortilla Chips or Warm Corn Tortillas: Perfect for scooping and savoring every bite.
- Grilled Vegetables: Lightly charred zucchini, bell peppers, or corn enhance the dish’s smoky notes.
- Refried Beans: Creamy beans enhance the protein profile while reinforcing the Mexican flavor theme.
- Fresh Salad: A crisp salad with lime dressing offsets the chili’s robustness for a refreshing contrast.
| Side Dish | Description | Purpose |
|---|---|---|
| Cornbread | Slightly sweet, crumbly bread | Balances savory and spicy |
| Mexican Rice | Tomato-based, fragrant rice | Adds heartiness and flavor |
| Tortilla Chips | Crunchy chip or warm tortillas | Scooping and texture contrast |
| Grilled Vegetables | Charred zucchini, bell peppers, corn | Adds smoky freshness |
| Refried Beans | Creamy prepared beans | Enhances protein and flavor |
| Fresh Salad | Crisp greens with lime dressing | Refreshes palate |
Garnishing Ideas
Finishing touches enhance both presentation and taste. Here are our favorite garnishes to crown your mole chili:
- Fresh Cilantro: Adds a bright herbal note.
- Sliced Avocado or Guacamole: Creamy texture complements the chili’s richness.
- Crumbled Queso Fresco or Cotija Cheese: Mild salty tang balances deep flavors.
- Sour Cream or Mexican Crema: Adds cooling contrast to the heat.
- Chopped Green Onions: Introduces a fresh, mild onion crunch.
- Lime Wedges: A squeeze brightens and cuts through the sauce’s thickness.
- Toasted Sesame Seeds: Provides subtle nuttiness echoing the mole sauce elements.
- Thinly Sliced Red Onion: Offers a crisp bite and color contrast.
“A generous garnish not only beautifies the bowl but lifts the complex layers of our mole chili for a truly memorable dining experience.”
We suggest preparing garnishes in bowls so each diner can customize their serving to taste, highlighting the versatility of this flavorful dish.
Make-Ahead and Storage Tips
Proper make-ahead and storage techniques bring out the best in our Mole Chili by allowing flavors to meld and intensify. Here’s how we can maximize freshness and taste:
Make-Ahead Preparation
- Prepare Mole Chili up to 2 Days in Advance
Cook the chili completely, then cool it to room temperature within 2 hours. Transfer to an airtight container and refrigerate. This resting time lets the rich mole sauce flavors deepen.
- Freeze for Longer Storage
Portion the cooled chili into freezer-safe containers or heavy-duty freezer bags. Label with the date. Frozen Mole Chili lasts up to 3 months and retains its vibrant taste after thawing.
Reheating Instructions
Reheat gently to preserve texture and flavor:
| Method | Instructions |
|---|---|
| Stovetop | Warm in a covered pot over low-medium heat, stirring occasionally until hot throughout. |
| Microwave | Heat in a microwave-safe bowl with a cover or vented wrap. Stir halfway to ensure even heating. |
| Slow Cooker | Thaw first, then heat on low for 1-2 hours, stirring occasionally. |
Avoid boiling after reheating to maintain the delicate balance of spices and prevent separation of the mole sauce.
Storage Duration Overview
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 2–3 days | Store in airtight container, cool before refrigerating. |
| Freezer | Up to 3 months | Use labeled containers or bags, thaw overnight in fridge. |
Tips for Optimal Storage
- Use airtight containers to prevent drying or absorption of fridge odors.
- Cool chili quickly before refrigeration to reduce bacterial growth.
- When freezing, portion into meal-sized servings for convenient defrosting and serving.
“Allowing our mole chili to rest overnight is like letting a fine wine age—flavors become richer and more harmonious.“
By following these Make-Ahead and Storage Tips, we can enjoy our Mole Chili’s complex, warming flavors anytime with minimal effort.
Conclusion
Mole chili offers a bold twist on a classic favorite, bringing together rich, layered flavors that satisfy every craving. With the right ingredients, equipment, and a bit of patience, it’s a dish that rewards your effort with every comforting bite.
Whether you’re cooking for a casual dinner or a festive gathering, mole chili stands out as a memorable meal that’s both hearty and exciting. We’re confident that once you try this recipe, it’ll become a staple in your kitchen for years to come.
Frequently Asked Questions
What is mole chili?
Mole chili is a flavorful twist on traditional chili that incorporates Mexican mole sauce made with dried chilies, chocolate, spices, and peanut butter, combined with ground meat and beans. It offers a rich, complex taste perfect for both casual and special meals.
What ingredients are needed to make mole chili?
Key ingredients include dried chilies, peanut butter, Mexican chocolate, sesame seeds, ground meat, beans, tomatoes, onions, garlic, and spices. Fresh garnishes like cilantro, avocado, lime, cheese, and sour cream complete the dish.
What equipment do I need to cook mole chili?
Essential tools are a large Dutch oven or heavy pot for simmering, a blender or food processor for the mole sauce, a skillet for toasting, measuring cups and spoons, a sharp knife, cutting board, wooden spoon, ladles, and serving bowls.
How do I prepare the mole sauce?
Toast dried chilies and sesame seeds, then soak chilies until soft. Blend chilies with peanut butter, Mexican chocolate, spices, and broth until smooth. This sauce forms the heart of the mole chili.
What is the cooking process for mole chili?
Brown ground meat, sauté onions and garlic, then add tomatoes, beans, and mole sauce. Simmer gently to blend flavors, stirring occasionally. The slow simmer allows the complex taste of mole and chili to develop fully.
What are some good serving suggestions for mole chili?
Serve with cornbread, Mexican rice, tortilla chips, or grilled vegetables. Garnish with fresh cilantro, avocado slices, cheese, sour cream, lime wedges, green onions, and toasted sesame seeds for added flavor and visual appeal.
Can mole chili be made ahead of time?
Yes! Mole chili can be prepared up to two days in advance and refrigerated to let flavors meld. It can also be frozen in portions for up to three months, making it easy to enjoy later.
How should I reheat mole chili?
Reheat gently on the stovetop over low heat, in a microwave using medium power, or in a slow cooker. Avoid boiling to preserve the delicate balance of spices and maintain the chili’s rich flavor.
What makes mole chili different from regular chili?
Unlike regular chili, mole chili features a rich mole sauce with unique ingredients like chocolate, peanut butter, and toasted chilies that add depth, warmth, and a complex flavor profile not found in traditional chili recipes.
Are there vegetarian options for mole chili?
Yes, you can substitute ground meat with plant-based proteins like textured vegetable protein, beans, or lentils to create a vegetarian mole chili while keeping the rich mole sauce and spices intact.