Mole Firehouse Chili con carne

Dave Smith


I made a Firehouse Chili con carne using the sauce from my Mole Poblano Sauce recipe for our Church Chili CookOff last February got second place.

Blue Ribbon Recipe

I really liked the distinct flavor of the chocolate in this one.  The chili was really thick ... just the way I like it!

I diced the green tomatoes and added them when I added the beans and tomatoes.  I used 15 oz tomato sauce/15 oz stewed tomatoes/16oz beans.

There was no onion in the ingredients but I noticed it in the steps. I added an onion when browning the meat. The Test Kitchen


★★★★★ 2 votes

20 Min
2 Hr 30 Min
Stove Top


  • 2 lb
    ground beef, 80% learn
  • 2 large
    green tomatoes
  • 1 can(s)
    chili beans
  • 1 can(s)
    tomato sauce
  • 1 can(s)
    stewed tomato, cut up
  • 3 c
    mole poblano sauce recipe
  • 1 Tbsp
    hot pepper sauce

  • ·
    cooked macaroni
  • ·
  • ·
    mashed potatoes

  • 1 Tbsp
    sour cream
  • 1 Tbsp
    shredded cheddar cheese
  • ·
    sliced green onion

How to Make Mole Firehouse Chili con carne


  1. In a 6- to 8-quart Dutch oven cook meat (add salt and pepper) until meat is brown and onion is tender; drain.
  2. Stir in undrained chili beans, tomato sauce, undrained tomatoes, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Add the "Mole (Mo-lay) Poblano Sauce" (see other recipe) can be made-a-head use 1 batch Simmer, covered, cooking for 2 hours.
  3. Serve chili over hot rice, mash potato or cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.

Printable Recipe Card

About Mole Firehouse Chili con carne

Main Ingredient: Beef
Regional Style: Mexican
Hashtags: #beans, #meat

Show 33 Comments & Reviews

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