Mole-Infused Chili Con Carne
Experience the rich fusion of flavors in this chili con carne made with tender chuck roast and traditional mole spices. Our recipe stews beef to perfection, melding the deep complexity of chocolate, spices, and savory ingredients. Serve it hot with tortillas, or over rice for a mouthwatering meal that will warm your soul. Perfect for gatherings or a cozy dinner.
ingredients
- 2 lbs chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 can (15 oz) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons unsweetened cocoa powder
- 2-3 tablespoons mole sauce (store-bought or homemade)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
- 2.
Season the chuck roast cubes with salt and pepper, then brown them in batches until all sides are nicely seared; remove and set aside.
- 3.
In the same pot, add diced onion and sauté until translucent. Stir in minced garlic and cook for another minute.
- 4.
Add ground cumin, smoked paprika, ground cinnamon, chili powder, and oregano; cook for 1-2 minutes until fragrant.
- 5.
Pour in crushed tomatoes and beef broth, scraping up any brown bits from the bottom of the pot.
- 6.
Stir in the cocoa powder and mole sauce, ensuring everything is well combined.
- 7.
Return the browned chuck roast to the pot, bring to a gentle boil, then reduce heat to low and simmer for 2-3 hours until the meat is fork-tender.
- 8.
Taste and adjust seasoning with additional salt and pepper, if needed.
- 9.
Serve hot, garnished with fresh cilantro, alongside tortillas or rice.