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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

  • Yield: 6 servings (serving size: 3/4 cup)
  • Cook time: 14 Minutes
  • Prep time: 1 Minute

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. 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.

Serve with: JalapeƱo Corn Bread Mini Muffins

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
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Mole Chili Recipe

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