Quick Mole Chili
2 tbsp. olive oil
3 tsp. minced garlic
1 medium white onion, diced
1 medium red bell pepper, diced
1 pound ground meat of your choice
3 tsp. cumin
2 tsp. paprika
2 tsp. chili powder
1/2 to 1 tsp. cinnamon
1 (15-ounce) can pinto beans, drained but not rinsed
1 (15-ounce) can black beans, drained but not rinsed
1 (14.5-ounce) can diced tomatoes
2-1/2 c. chicken or beef broth
2 tbsp. apple cider vinegar
1 tbsp. unsweetened cocoa powder
2 ounces dark chocolate
1 to 2 tbsp. honey
1/3 c. sliced green onions
Sour cream, for garnish
Cotija or cheddar cheese, for garnish
Red pepper flakes, to taste
Heat a large pot or Dutch oven and sauté olive oil and minced garlic over medium-high heat until fragrant, about 3 to 4 minutes.
Add onion and bell pepper pieces and sauté for a couple more minutes. Add ground meat, cumin, paprika, chili powder and cinnamon and cook until browned.
If making the stack of meals, at this point, remove about 1 cup of this mixture and store for later use.
Add pinto and black beans, diced tomatoes (with juices) and chicken/beef broth to the pot.
Stir in apple cider vinegar, cocoa powder, dark chocolate and honey and bring to a low simmer.
Let chili simmer for 10 minutes or so, stirring occasionally.
Taste and add more of any spice if desired.
Add red pepper flakes for kick and additional honey if you’d like it a bit sweeter.
Serve chili topped with green onions, sour cream and cotija/cheddar cheese, along with a few tortilla chips on the side.
If cooking the stack of three meals, store remaining chili for later use.
Serves 5 to 6 if just cooking this meal. Serves 2 if cooking the “stack” of 3 meals.
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one for Quick Mole Chili. After cooking that, you will be part-way toward two other meals in the stack, Chocolate Chili Nachos and Stuffed Peppers with Honey-Garlic Green Peas.