Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

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.

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT