holy mole chili
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 time
20 Min
cook time
1 Hr
method
Stove Top
Ingredients For holy mole chili
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1 1/2 lbground venison
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1 mdonion-chopped
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3 clovegarlic-crushed
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1 mdbell pepper-chopped
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4 ozcan green chiles
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28 ozcan crushed tomatoes
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14 1/2 ozcan petite diced tomatoes
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6 oztomato paste
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15 1/2 ozkidney beans, canned
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15 1/2 ozpinto beans-canned
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2 Tbspmole
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1 cwater
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2 tspsalt
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1 Tbspchili powder
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2 tsppaprika
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2 tspground cumin
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1 Tbspsteak seasoning
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1 tspblack pepper
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2 tspground coriander
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1/4 tspcayenne pepper
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1 Tbspbrown sugar
How To Make holy mole chili
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1In a large soup pot, brown meat. Drain fat, if necessary.
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2When 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.
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