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.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 1/2 pounds ground venison
- 1 medium onion-chopped
- 3 cloves garlic-crushed
- 1 medium bell pepper-chopped
- 4 ounces can green chiles
- 28 ounces can crushed tomatoes
- 14 1/2 ounces can petite diced tomatoes
- 6 ounces tomato paste
- 15 1/2 ounces kidney beans, canned
- 15 1/2 ounces pinto beans-canned
- 2 tablespoons mole
- 1 cup water
- 2 teaspoons salt
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 tablespoon steak seasoning
- 1 teaspoon black pepper
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 1 tablespoon brown sugar
How To Make holy mole chili
-
Step 1In a large soup pot, brown meat. Drain fat, if necessary.
-
Step 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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