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Mole Chili - Get Saucy in Your Kitchen with Saucy Mouth!Get Saucy in Your Kitchen with Saucy Mouth!

Mole Chili


A few months back I was visiting my friend,  lunch time came around and she said I have leftover chili from my mother in law if you would like to have that. I said of course! One, chili is usually a pretty standard meal, you can never go wrong with chili. Two, I love trying other’s cooking! That’s how I have learned to cook over the years. When I went to take my first bite of this chili I figured it would pretty much be like all the others, but boy was I wrong! To my surprise this chili was like no other chili I had tasted before! It was full of so many flavors. I couldn’t just pin point one.
As a week went by and that taste of chili was still on my mouth. I decided I would start in on my usual dissect that recipe/food investigation work. I made a lot of chili and through trial and error I came up with this recipe. I know this recipe has a lot of seasonings but that’s what truly makes this chili great! So if your in the mood to change up your usual chili, give this recipe a try. I bet you’ll love it!


Mole Chili
  • 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
  1. 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.
  2. 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!
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.
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