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holy mole chili

amyfreeze avatar
Recipe by
Amy Freeze
@amyfreeze
Avon Park, FL

This chili was written for my son's chili cook off team. The boys wanted wild game as their protein, so after a few tweaks, it was perfect. The chili is spicy, but not hot. The combination of spices and mole makes it rich and just the perfect level of heat.

read more
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For holy mole chili

  • 1 1/2 lb
    ground venison
  • 1 md
    onion-chopped
  • 3 clove
    garlic-crushed
  • 1 md
    bell pepper-chopped
  • 4 oz
    can green chiles
  • 28 oz
    can crushed tomatoes
  • 14 1/2 oz
    can petite diced tomatoes
  • 6 oz
    tomato paste
  • 15 1/2 oz
    kidney beans, canned
  • 15 1/2 oz
    pinto beans-canned
  • 2 Tbsp
    mole
  • 1 c
    water
  • 2 tsp
    salt
  • 1 Tbsp
    chili powder
  • 2 tsp
    paprika
  • 2 tsp
    ground cumin
  • 1 Tbsp
    steak seasoning
  • 1 tsp
    black pepper
  • 2 tsp
    ground coriander
  • 1/4 tsp
    cayenne pepper
  • 1 Tbsp
    brown sugar

How To Make holy mole chili

  • 1
    In a large soup pot, brown meat. Drain fat, if necessary.
  • 2
    When meat is ready, reduce heat to medium and add onion, garlic, bell pepper, and green chiles. Saute for 5 minutes or until onions begin to soften. Add tomato paste and diced tomatoes. Stir to combine. Add crushed tomatoes, beans, and seasoning. Stir to combine. Add mole & water solution. Stir to combine. Turn to medium low and allow to simmer for at least 30 minutes.
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