Holy Mole Chili

Amy Freeze


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.


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


  • 1 1/2 lb
    ground venison
  • 1 medium
  • 3 clove
  • 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
  • 1 c
  • 2 tsp
  • 1 Tbsp
    chili powder
  • 2 tsp
  • 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

How to Make Holy Mole Chili


  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.

Printable Recipe Card

About Holy Mole Chili

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

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