| Mole Chili |
Recipe type: Supper
Author:
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4-6
Ingredients
- 1 teaspoon olive oil
- 1 ½ pounds ground beef
- 1 large white onion, chopped
- 1 teaspoon salt
- 3 cloves garlic, minced
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 can black beans, drained
- 1 can red enchilada sauce (10 ounces)
- 1 can or bottle of light beer
- 1 can of petite diced tomatoes
Instructions
- In a large stockpot, at medium heat, add in the olive oil. Once the oil has coated the bottom of the pan add the ground beef along with the onions, salt and garlic. Break apart the ground beef as it cooks. As the ground beef is continuing to cook, start to add in all the spices. The ground beef will be fully cooked once all the pink is gone.
- Next add in the black beans, enchiladas sauce, beer , and diced tomatoes. Let all these ingredients cook for 15- 20 minutes so the mole chili becomes thick. Serve mole chili warm with shredded cheese, sour cream, and tortilla chips.Enjoy!
Notes
Saucy Tip: If after 20 minutes has pasted and chili does not become thick. Add 2 tablespoons of corn starch to 3 tablespoons of water, mix together so it becomes smooth. Then slowly add into the bubbling chili and stir until it becomes thick.
