Holy Mole Chili

Amy Freeze

By
@amyfreeze

This chili was written for my son's chili cook off team. The boys wanted wild game as their protein, so after a few tweaks, it was perfect. The chili is spicy, but not hot. The combination of spices and mole makes it rich and just the perfect level of heat.


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Serves:

8

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 1/2 lb
ground venison
1 medium
onion-chopped
3 clove
garlic-crushed
1 medium
bell pepper-chopped
4 oz
can green chiles
28 oz
can crushed tomatoes
14 1/2 oz
can petite diced tomatoes
6 oz
tomato paste
15 1/2 oz
kidney beans, canned
15 1/2 oz
pinto beans-canned
2 Tbsp
mole
1 c
water
2 tsp
salt
1 Tbsp
chili powder
2 tsp
paprika
2 tsp
ground cumin
1 Tbsp
steak seasoning
1 tsp
black pepper
2 tsp
ground coriander
1/4 tsp
cayenne pepper
1 Tbsp
brown sugar

Directions Step-By-Step

1
In a large soup pot, brown meat. Drain fat, if necessary.
2
When meat is ready, reduce heat to medium and add onion, garlic, bell pepper, and green chiles. Saute for 5 minutes or until onions begin to soften. Add tomato paste and diced tomatoes. Stir to combine. Add crushed tomatoes, beans, and seasoning. Stir to combine. Add mole & water solution. Stir to combine. Turn to medium low and allow to simmer for at least 30 minutes.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Southwestern
Hashtags: #venison, #chili