Mexican

Mexican Mole Chili is for Soup.

Mexican Mole Chili takes 30 minutes to prepare.

Mexican Mole Chili takes 60 minutes to cook.

Mexican Mole Chili makes 6 servings.

The ingredients for Mexican Mole Chili are:

1 pound stew meat
2 cans kidney beans, drained (I use one can dark red and one can light red)
2 cans tomatoes
1 green pepper, chopped
1 onion, chopped
2-3 cloves garlic
2 T chili powder
2 T unsweetened cocoa powder (dutch processed is best)
2 t cumin
1 t growned black pepper
1 t salt
1/2 t cayenne pepper (more if you like it hot!)

Here is how you make Mexican Mole Chili:

1. Preheat oven to 300.2. Heat oil in the bottom of a large, oven-safe pot. Working in batches, brown the outside of the stew meat. Remove meat from the pan and repeat with each batch of meat. 3. After all meat is browned, add all spices to the bottom of the pan, stirring constantly. Let the spices roast for 1 minute. Add garlic and stir for another 1 minute. If the pan is too dry, add a splash of water.4. Add meat back into the pan. Stir in tomatoes (do not drain) and beans. Last, add the tomato paste and cocoa powder and stir in completely.5. Cover the pot and put in preheated oven. Cook for 1 hour, or until meat is tender and cooked through.Makes 6 generous servings.Number of Servings: 6Recipe submitted by SparkPeople user FLEMINGO.

The nutritional information for Mexican Mole Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 216.9

• Total Fat: 6.0 g
• Cholesterol: 43.1 mg
• Sodium: 431.3 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 6.9 g
• Protein: 23.6 g

Mexican Mole Chili is Mexican cuisine.