Ingredients with Measurements:
- 2 lbs ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1/2 cup mole sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- Shredded cheddar cheese and chopped cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or food processor (if making homemade mole sauce)
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes (with their juices), black beans, kidney beans, corn, chicken broth, mole sauce, chili powder, cumin, salt, and pepper to the pot. Stir well to combine.
4. Bring the chili to a simmer and let it cook for 30-40 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened.
5. Serve the chili hot, garnished with shredded cheddar cheese and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the ground beef, then simmer over low heat for the rest of the cooking time.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Per serving (based on 6 servings): 460 calories, 22g fat, 32g protein, 34g carbohydrates, 9g fiber.
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of canned beans can be used in place of the black and kidney beans.
- Frozen corn can be used instead of canned corn.
- Beef broth or vegetable broth can be used instead of chicken broth.
- Store-bought mole sauce can be used instead of homemade.
Variations:
- Add diced bell peppers or jalapenos for extra heat and flavor.
- Use ground pork or a combination of ground meats for a different flavor profile.
- Top the chili with sour cream or avocado for a creamy texture.
- Serve the chili over rice or with cornbread for a heartier meal.
Tips and tricks:
- If making homemade mole sauce, make it ahead of time to save time during the cooking process.
- Use a wooden spoon or spatula to stir the chili to prevent the ground beef from clumping together.
- Taste the chili as it cooks and adjust the seasonings as needed.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the chili in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in individual bowls and garnish with shredded cheddar cheese and chopped cilantro.
Garnishes:
Shredded cheddar cheese and chopped cilantro.
Pairings:
- Serve the chili with a side salad for a lighter meal.
- Pair the chili with a cold beer or a glass of red wine.
Suggested side dishes:
- Cornbread
- Rice
- Roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more chicken broth or water to thin it out.
- If the chili is too thin, let it simmer for longer to thicken.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Mole is a traditional Mexican sauce made with ingredients such as chili peppers, chocolate, and spices. It is often used in savory dishes like chili to add depth of flavor.
Flavor profiles:
This mole chili recipe has a rich and savory flavor with a hint of sweetness from the mole sauce. The chili powder and cumin add a warm and spicy kick.
Serving suggestions:
Serve the chili hot with a side of cornbread or over a bed of rice for a hearty meal.
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Region: Mexican