Easy Chili Mole Recipes

CHILI MOLE

Steps:

• Rinse the beans and pick out any rocks or dirt. Place all of the bean ingredients in the Instant Pot and cook on manual (high pressure) for 25 minutes. Allow the pressure to release naturally for at least 10 minutes before venting.
• Grind and mix the spices, then set them aside.
• Add the oil to a large pan set over medium heat on the stove top. Saute the onions for 4-5 minutes, then add the peppers and cook for an additional 2-3 minutes. Add garlic and spices, cook for 2-3 minutes further.
• Add sauteed veggies to beans. Pour some liquid from beans into the pot to deglaze the pan and scrape out the browned bits, then add this mixture back to the beans.
• Set the pressure cooker to saute for 30 minutes (the default on the Instant Pot). Stir in the tomatoes and tomato paste after 10 minutes, then continue to cook.
• Use a slotted spoon to remove large tomatoes (if you used whole), any big pieces of jalapeno, and a generous helping of the beans and liquid. Add to a blender, food processor, or container for immersion blender.
• Combine the removed portion of the chili with cocoa, peanut butter, tahini, and chipotles in adobo & sauce (if using). Blend to form a thick paste. Stir this paste into the chili and mix well. Salt to taste.
• Serve with fixings. Tastes even better if made in advance.

EASY MOLE RECIPE

Steps:

• In a large skillet, roast the tomatoes.
• Add the dried ancho chile.
• Toast for 1 minute on each side.
• Remove immediately.
• If the chile burns, the sauce will be bitter.
• Continue roasting the tomatoes while you boil 4 cups of water.
• Remove the stems and open up the anchos to remove the seeds.
• Discard the stems and the seeds.
• Place the anchos inside the boiling water.
• Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.
• Roast the tomatoes on all sides.
• Add the onion, garlic, and bread to the skillet.
• Char all the sides of the onions as well.
• Remove the garlic and bread once toasted.
• Remove the onions and tomatoes once they are ready.
• Discard the water from the dried chiles.
• Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.
• Add 1 cup of water.
• Blend until smooth.
• Heat the olive oil in a stock pot.
• Place a strainer over the top of the stock pot.
• Carefully and slowly strain the mole sauce into the stock pot.
• Remove strainer.
• Add the chicken broth and Mexican chocolate tablet.
• Stir until the chocolate has melted.
• Taste it. If you want it sweeter, add 1 tbsp sugar.
• Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.
• Once the chicken is fully heated, it's ready!
• Serve with rice and tortillas. Enjoy!

EASY CHILI MOLE

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
• Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.

SIMPLE, PERFECT CHILI

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

MOLE CHILI

Steps:

• Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
• Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
• Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
• Add the anchos with the stock to a food processor and puree until smooth. Set aside.
• Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
• Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

MOLE (MO-LAY) SAUCE

Steps:

• Heat oil in a large saucepan over med.
• low heat.
• Add onion, garlic, oregano, cumin and cinnamon.
• Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
• Mix in chili powder and flour, stir for 3 minutes.
• Gradually whisk in chicken broth.
• Increase heat to med. high.
• Boil until reduced, about 35 minutes, stirring occasionally.
• Remove from heat.
• Whisk in chocolate; season with salt and pepper, if desired.

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

SLOW-COOKER MOLE CHILI

Steps:

• In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
• Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

QUICK AND EASY CHILI

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.

EASY TURKEY CHILI MOLE FROM LONGMEADOW FARM

Steps:

• Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly.
• Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan.
• Add onion, garlic to pan, and cook 3 minutes until soft.
• Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture.
• Simmer uncovered for 15 minutes.
• Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally.
• Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick.
• Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.