Mexican Mole Poblano Inspired Chili

Mexican Mole Poblano Inspired Chili

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JAFbrewer 0

"This beef chili recipe brings forward the flavors of cinnamon and chocolate often found in Mole Poblano style sauces. It really creates some depth and complexity in a otherwise fairly traditional chili recipe. This recipe is an award winning recipe that is a frequent crowd favorite."
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1 h 50 m servings 376 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large, heavy pot over medium-high heat. Stir in onions, green peppers, green chilies, and garlic. Cook and stir until onions are soft and translucent, about 8 minutes. Add the stew meat to the pot, cook until well browned, about 5 minutes.
  2. Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. Cook and stir until spices are aromatic, about 2 minutes.
  3. Pour the crushed tomatoes, beef broth, and beer into the pot; stir in the tomato paste. Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes.
  4. Mix the chili beans and chocolate into the chili. Simmer until the chocolate has melted and the chili is hot, 5 minutes. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper.


  • Cook's Note
  • This recipe calls for the use of beer. It can be replaced with an equivalent volume of broth. If beer is used, I recommend a beer low in hop flavor with a smooth malt flavor. A porter or dry stout would be just fine.


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I would give this five stars, but I just thought the beer flavor was to strong. At least for me. I would make it again with about 1/2 the amount of beer. The beef was very tender, and the cho...

I was looking for a chili recipe that had both chocolate and cinnamon in the ingredients list. This is the one I chose. I heard that these ingredients were the secret to winning a chili cookoff....

Yum! I omitted the beer entirely, and used about 1/4 C of cocoa powder instead of the chocolate (since I didn't have either of these ingredients). I will be making this again, probably adding c...

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