Chile Mole

Yes, there is chocolate in this recipe.  No, don’t let it put you off.  It’s traditional for mole and it really enhances the flavor.  This is a kind of stewish dish that is traditional, though adapted to be easy to make by using a chili seasoning mix.  Use a Tex-Mex chili mix, not a Cincinnati-style one.


Chile Mole

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Nutrition per portion

  • 1 lb ground beef
  • 1/2 c chopped onion
  • 1 pkg chili seasoning mix
  • 1 28-oz can diced tomatoes, undrained
  • 1 28-oz can crushed tomatoes
  • 1 15-oz can chili hot beans
  • 1 oz unsweetened baking chocolate, coarsely chopped
  • 8 soft corn tortillas
  1. In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
  2. Stir in seasoning mix, both tomatoes and beans.
  3. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors.
  4. Stir in chocolate just until melted.
  5. Serve with tortillas.

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