CHILI MOLE SAUCE RECIPES

Name: Mole (Mo-lay) Sauce
Prep time: 5 min
Cook time: 48 min
Total time: 53 min
Yield: 3 cups
Ingredients: 4 1/2 cups chicken broth; 3 tablespoons olive oil; 1 cup finely chopped onion; 3 tablespoons chopped garlic; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 2 1/2 tablespoons chili powder; 3 tablespoons all-purpose flour; 2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)

MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM

Mole (Mo-lay) Sauce Recipe - Food.com image

This is my version of mole sauce. It can hold its own against the mole at our great local Mexican restaurant. I usually double this recipe, but that's just me. The original recipe calls for 5 TBSP(yes, 5)of chili powder. I cut it in half, but you can take it from there. And don't judge the taste until you add the chocolate. It's just not done until you finish this step! Serve it over good chicken, over enchiladas,or burritos. I think it is good with lots of things. I served it the other night over leftovers from canarygirl's Chicken Verde, and it was superb!(Her recipe stands on its own as a great dish, I just enhanced my leftovers! Thanks, canarygirl!)

Total Time 53 minutes

Prep Time 5 minutes

Cook Time 48 minutes

Yield 3 cups

Number Of Ingredients 10

Ingredients

4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the 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.

Nutrition Facts : Calories 356.5, FatContent 26.8, SaturatedFatContent 8.8, CholesterolContent 0, SodiumContent 1239.1, CarbohydrateContent 24.5, FiberContent 7.1, SugarContent 4.1, ProteinContent 12.8

SLOW-COOKER MOLE CHILI RECIPE - BETTYCROCKER.COM

Slow-Cooker Mole Chili Recipe - BettyCrocker.com image

The rich bitterness of cocoa balances the lively zest from salsa and chipotle chili powder in this classic Mexican chili.

Provided by Betty Crocker Kitchens

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 1/2 lb lean (at least 80%) ground beef
2 medium onions, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (28 oz) diced or whole (coarsely chopped) tomatoes, undrained
1 jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
2 cans (15 to 16 oz each) pinto beans, undrained
2 tablespoons unsweetened baking cocoa
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 to 2 teaspoons chipotle chili powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 460 , CarbohydrateContent 50 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 14 g, ProteinContent 33 g, SaturatedFatContent 5 g, ServingSize 1 Serving (1 3/4 Cup), SodiumContent 1190 mg, SugarContent 8 g, TransFatContent 1 g

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