Chili Mole

Chili Mole

Chili Mole


Makes 6 servings


1 pound ground beef
1 Spanish onion, diced
1 green bell pepper, diced
1 banana pepper, finely chopped
2 jalapeño peppers,* finely chopped
2 cloves garlic, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) kidney beans, rinsed and drained
1 can (4 ounces) tomato paste
1 packet (2 ounces) Cincinnati-style chili seasoning
3 tablespoons unsweetened cocoa powder
2 tablespoons chili powder
1 tablespoon brown sugar
1 tablespoon lime juice

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Brown ground beef in large Dutch oven over medium-high heat, stirring to separate meat. Drain fat.
  2. Add onion and bell pepper to Dutch oven; cook and stir until onion is translucent. Add banana pepper, jalapeños and garlic; cook and stir 3 minutes.
  3. Add beans and tomatoes with liquid. Stir in tomato paste, chili seasoning, cocoa, chili powder, brown sugar and lime juice. Cover; simmer 1 hour.


If Cincinnati-style chili seasoning is not available, create your own blend. Combine 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon and a pinch of ground cloves; ubstitute this mixture for the seasoning mix packet in the recipe.

Check out more recipes for Mexican