It's likely that there are as many versions of mole--a flavorful Mexican-Indian sauce--as 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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until meat and squash are tender, stirring occasionally.

Nutrition Facts

289 calories; 9 g total fat; 2 g saturated fat; 23 mg cholesterol; 678 mg sodium. 41 g carbohydrates; 11 g fiber; 20 g protein;

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