Redeye Mole Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add the beef chunks to the pot and brown them on all sides. This will add depth of flavor to the chili.
• STEP 3.Stir in the chili powder, cumin, paprika, oregano, and cocoa powder. Cook for a minute to toast the spices.
• STEP 4.Pour in the coffee, diced tomatoes, tomato paste, and beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 hours, until the beef is tender.
• STEP 5.Add the kidney beans and simmer for an additional 30 minutes.
• STEP 6.Season with salt and pepper to taste. Serve the Redeye Mole Chili hot, garnished with sour cream and cilantro.

Cooking Tips

• For a spicier chili, add a diced jalapeno or a pinch of cayenne pepper.
• If you prefer a thicker chili, you can add a cornstarch slurry (cornstarch mixed with water) to the pot and simmer for a few more minutes.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Redeye Mole Chili hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro.
• This chili pairs well with cornbread or crusty bread for dipping.
• Leftover chili can be reheated on the stovetop or in the microwave.