Mole Chili

Chocolate is often added to savory Mexican dishes to cut the heat and enrich the flavor. In this recipe, chocolate adds richness and deepens the color of the chili without making it sweet.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 17.3g
  • Carbohydrate: 8.2g
  • Fiber: 1.8g
  • Cholesterol: 40mg
  • Iron: 1.9mg
  • Sodium: 597mg
  • Calcium: 25mg

Ingredients

  • 1 pound ground round
  • 1 cup chopped onion (about 1 small onion)
  • 1 garlic clove, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 ounce semisweet chocolate, coarsely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • Reduced-fat sour cream (optional)
  • Chopped fresh cilantro (optional)

Preparation

  1. 1. Cook beef in a large saucepan over medium-high heat until browned, stirring to crumble. Drain, if necessary, and return beef to pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomatoes and remaining ingredients; cover and simmer 7 minutes. Serve immediately. Top with sour cream and cilantro, if desired.
  2. Serve with: Jalapeño Corn Bread Mini Muffins
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