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Why You’ll Love This Chocolate Mole Chili
If you’re searching for a chili that delivers unexpected depth and warming complexity, this Chocolate Mole Chili hits the mark. By infusing traditional chili with cocoa powder and a dash of cinnamon—nods to the classic mole poblano—you get a layered, slightly sweet, savory feast that surprises and satisfies.
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Mole‑inspired richness without chocolate overpowering the dish
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Hearty, warming, and perfect for cold nights
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Sweet & smoky balance: chili powder, cumin, paprika, chocolate, cinnamon
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One-pot simplicity with big flavor payoff
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Great for family dinners, game nights, or special trials with spice
Ingredient List
For the Chili Base:
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2 tablespoons oil (olive or vegetable)
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1 lb lean ground beef (85–90% lean)
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1 medium yellow onion, diced
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3 garlic cloves, minced
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1 green or red bell pepper, diced
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1 can (15 oz) crushed tomatoes (with juices)
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1 can (15 oz) unsweetened black beans or kidney beans, drained and rinsed
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1 cup low-sodium beef or vegetable broth
Mole-Inspired Flavoring:
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2 tablespoons unsweetened cocoa powder
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2 teaspoons chili powder
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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½ teaspoon ground cinnamon
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¼ teaspoon ground coriander (optional)
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½ teaspoon sugar or brown sugar (balances bitterness)
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Salt & black pepper to taste
Optional Garnishes:
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Sour cream or plain Greek yogurt
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Fresh cilantro leaves
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Crumbled queso fresco or shredded cheese
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Lime wedges
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Tortilla chips or strips
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Chopped green onions
Step-by-Step Instructions
1. Brown the Beef & Vegetables
Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up into small pieces. Add onion and bell pepper; sauté 4–5 minutes until vegetables soften. Stir in garlic and cook 30 seconds more.
2. Add Mole‑Style Spices
Sprinkle in chili powder, cumin, smoked paprika, cinnamon, coriander (if using), cocoa powder, sugar, salt, and pepper. Stir so the spices coat the meat and vegetables, cooking for about 1 minute to bloom the cocoa and spices.
3. Build the Chili
Pour in crushed tomatoes, beans, and broth. Stir to combine. Bring mixture to a gentle simmer, then reduce heat to low.
4. Simmer and Develop Flavor
Cover partially and let chili simmer for 20–25 minutes, stirring occasionally. The chili will thicken, and the cocoa notes will meld into the savory base.
5. Final Taste & Serve
Taste the chili and adjust seasonings: add a bit more salt, sugar, chili powder, or cinnamon as desired. Finish with a squeeze of lime if you want a bright touch. Spoon into bowls and top with sour cream, cilantro, cheese, and chips.
What Makes It Shine
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Cocoa adds depth without overt sweetness; it enhances savory flavor.
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Cinnamon contributes warmth and subtle complexity.
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One-pot method keeps it simple; prep and cook are streamlined.
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Leftovers taste even better as flavors continue to deepen overnight.
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Easily adaptable: turn it vegetarian with lentils/meatless crumbles, or add extra veggies like zucchini or corn.
Serving Ideas & Side Pairings
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Cornbread or jalapeño cornbread
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Warm flour or corn tortillas for dipping
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Mexican rice or cilantro-lime rice
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Avocado slices or a simple avocado salad
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Crunchy kale or green salad for freshness
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Tortilla chips for dipping right into the bowl
Storage, Freezing & Make-Ahead Tips
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Refrigeration: Store cooled chili in airtight containers for up to 4 days.
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Freezing: Transfer to freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.
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Make-Ahead: Best when made a day ahead—mole-chili gains even more depth and complexity.
FAQs (Frequently Asked Questions)
Is it too sweet or too chocolatey?
Not at all. The cocoa powder here doesn’t taste sweet like chocolate—it deepens savory flavor and adds subtle earthy notes. The sugar helps balance bitterness from cocoa and tomatoes.
Can I make this vegetarian?
Yes! Substitute cooked lentils, crumbled plant-based ground meat, or extra beans for the beef. Use vegetable broth.
Is this chili spicy?
It’s medium-mild by default. Increase chili powder or add diced jalapeños for heat, or tone down with a splash of cream.
Do I need to simmer it long?
A 20–25 minute cook is enough, but longer simmering adds complexity. Let it go up to 45 minutes for deeper flavor—just stir occasionally.
What cocoa should I use?
Use 100% unsweetened cocoa powder—baking-style. Avoid drinking cocoa mixes with sugar and milk powder.
Can I freeze it?
Absolutely! It freezes well and is freezer-meal friendly.
Tips & Variations
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Creamy Mole Chile: Swirl in a spoonful of plain Greek yogurt or coconut milk for creamy richness.
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Veggies Galore: Bell pepper is the base; feel free to add corn, zucchini, mushrooms, or sweet potato.
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Smoky Chipotle Kick: Add 1–2 chopped chipotle peppers in adobo sauce for smoky heat.
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Taco Twist: Use this chili as a let-yourself-fallback in tacos—spoon it onto corn tortillas, top with avocado and cilantro.
Final Thoughts
This Chocolate Mole Chili is a stylish twist on classic chili, showcasing Mexican flavors in a way that’s aromatic, bold, and deeply satisfying. Warm, chocolatey undertones balance savory spice, making every bowl cozy, comforting, and unforgettable.
It’s the perfect hearty dinner for chilly nights, family get-togethers, or adventurous weeknight cooking. Grab your spoon and embrace the rich, spicy, chocolaty goodness of this one-of-a-kind chili.
