It's likely that there are as many versions of molea flavorful Mexican-Indian sauceas there are cooks in Mexico. Combining chili powder, cinnamon, and chocolate, we patterned the flavors in this intriguing chili after the brown version of mole.
Trim fat from meat. Cut meat into 1/2-inch pieces. In a Dutch oven cook and stir meat, onion, and garlic in hot oil over medium-high heat until meat is brown. Stir in tomatoes, squash, kidney beans, black beans, corn, the water, chili powder, chocolate, cumin, cinnamon, and oregano.
Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until meat and squash are tender, stirring occasionally.