Mole Chili

Mole is a universal sauce used in Mexican cooking. It has countless variations but most include chilies, nuts, seeds and sometimes chocolate or cocoa. True mole sauce requires numerous ingredients and generally a long simmering time. Bottled mole paste makes it possible to prepare a rich full-bodied sauce in minutes – ideal for a quick-cooking chili.


  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 tablespoon bottled minced garlic
  • 1 1/4-1 1/2 pounds ground beef
  • 1-2 tablespoons chili powder or chili blend, to taste
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups bottled tomato sauce
  • 2 tablespoons mole paste or semisweet chocolate chips
  • 1 cup shredded sharp cheddar for garnish


Heat oil in a 12-inch deep skillet over medium-high heat until hot. Add onion and garlic and cook, stirring, for 2 minutes. Add beef and cook until no longer pink. Stir in chili powder, salt and cinnamon, and cook, stirring, for 1 minute. Add tomato sauce, mole paste, or chocolate chips. Bring to a boil and simmer, covered, for 15 minutes, adding 1/4 cup water if mixture becomes dry. Garnish with cheddar cheese. It can be served over rice and beans.

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