Mexican Mole Beef Chili Recipe
YIELD
6 to 8 servings
TIME
Cook: 30 min
INGREDIENTS
- 3 lbs. beef chuck roast, trimmed and cut into ¾-inch cubes
- Salt & pepper, to season
- 4 slices bacon, diced
- 1 red onion, diced
- 4 cloves garlic, minced
- 4 cups beef stock
- 2 (15 oz.) cans dark red kidney beans, rinsed
- 1 (14.5 oz.) can diced tomatoes
- 1/4 cup Mexican Mole
- 1/4 cup Mild Chili Powder
- 1 Tbsp. apple cider vinegar
- 2 oz. dark chocolate
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DIRECTIONS
Season beef chuck roast generously with salt & pepper. Set aside. In a large pot over medium heat, cook bacon for 3 to 4 min., or until golden brown and crispy. Transfer to a medium bowl. In batches, add beef to pot in an even layer and sear on all sides, about 5 min. per batch. Transfer beef to bowl with bacon. Add onion to the pot and cook until golden brown, about 6 min. Stir in garlic and cook for 30 seconds or until fragrant. Add beef stock, kidney beans, tomatoes, Mexican Mole, Mild Chili Powder, apple cider vinegar, and reserved beef and bacon. Bring mixture to a boil. Reduce heat and simmer gently, uncovered, for 2 to 3 hours, or until beef is fork-tender. Add dark chocolate and stir until melted. Season with salt & pepper to taste and serve.
SERVING SUGGESTIONS
Garnish with sour cream, queso fresco, cilantro, red onion, or tortilla chips.
Darin Molnar
NUTRITION
