Mole Chili Recipe
Brianna Hobbs | Flippin' DeliciousMole Chili can be cooked in the slow cooker or on the stove. A seriously spicy amazing meal!
I grew up eating a lot of chili. It was a family favorite. And that chili tradition is something I carried on into my own family. But like with many recipes that make a very regular appearance on our kitchen table, the flavors became a little too repetitive. Regular chili needed a kick in the pants! Enter Mole. Mole sauce can be kind of hard to nail. But this mole chili recipe is easy, I promise.
That kick in the pants? Yeah, it’s a pretty strong kick. This chili is spicy. And they say that one of the best ways to cut the spice is with something creamy, right? Which is why I served up a batch of gluten free pumpkin cupcakes with cream cheese frosting right after we ate this, because we needed something to cool down the tongue. If you’re against eating pumpkin anytime but the autumn season, go ahead and give my red velvet fudge recipe a shot instead.
If you’ve never made chili with any sort of cocoa or coffee, you have been missing out. The bitterness of the cocoa and espresso adds a depth of flavor you didn’t know that you needed.
It really enhances the flavors of the adobo sauce and chipotle peppers. You won’t believe it until you try it. And you really need to, because once you cook chili this way, there is no going back.
You can cook this one of two ways; In a slow cooker all day, or just on the stove. If you’re cooking it on the stove, it has to simmer for at least 5 minutes, but you don’t have to stop there. Watch it closely, but feel free to let it simmer for a while to let the flavors really develop.
While your mole chili is simmering away, throw some gluten free honey cornbread into the oven to eat with your chili. I grew up where chili was always accompanied by a pan of hot cornbread, and eating chili any other way just seems wrong.
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!
We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!
Mole Chili Recipe
Rate This Recipe
Ingredients
- 1 pound Ground Beef
- 1/2 cup Chopped Onion, OR 1 1/2 teaspoons onion powder
- 2 teaspoons Minced Garlic
- 1 16 ounce can Pinto Beans, Drained and rinsed, no salt added
- 1 16 ounce can Red Kidney Beans, Drained and rinsed, no salt added
- 1 can Petite Diced Tomatoes, No salt added
- 3 tablespoons Unsweetened Cocoa Powder
- 1/4 cup Strong Brewed Coffee, Or espresso
- 3 Gluten Free Chipotle Peppers in Adobo Sauces, Finely diced, not all chipotle peppers are gluten free, so be sure to double check
- 1 cup Beef Broth
Directions
- In a pot, brown the ground beef and drain off the excess oil.
- Add the onion and garlic to the beef and saute until softened.
- Add the diced tomatoes, cocoa powder, coffee, diced chipotles, and beef broth.
- Bring to a simmer, and let cook for at least 5 minutes so the flavors can meld together.
Notes
- You can use any kind of beans you want, just make sure you have 32 ounces of them – black beans and pinto beans would be a yummy combination too.
Recommended
- Published:
- Modified:
- Author:
- Brianna Hobbs
- Cooking Method:
- Simmered
- Cuisine:
- Gluten Free
- Category:
- Gluten Free Dinners
- Tags:
- Gluten Free Dinners, Gluten Free, Chili, Mexican, Soups, Stews, Ground Beef, Beans, Tomatoes, Easy, Simmered, One Pot Meals
- Related Recipes:
- Gluten Free Dinner Recipes, Gluten Free Recipes, Chili Recipes, Mexican Recipes, Soup Recipes, Stew Recipes, Ground Beef Recipes, Bean Recipes, Tomato Recipes, Easy Recipes, Simmered Recipes, One Pot Meal Recipes
- Recipe Yields:
- 6 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
-
Published:
Author: Brianna Hobbs
Recipe Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutrition Facts
Amount Per Serving
