Redeye Mole Chili Recipe

Redeye Mole Chili is a rich and flavorful chili made with a unique twist. It combines the smoky flavors of traditional mole sauce with the boldness of coffee. This hearty dish is packed with tender chunks of beef, kidney beans, and a blend of spices. The addition of coffee adds a deep, complex flavor that pairs perfectly with the earthy spices. Serve this Redeye Mole Chili with a dollop of sour cream and a sprinkle of fresh cilantro for a satisfying and comforting meal.

4.7
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Non Vegdiet
Redeye Mole Chili
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ingredients serve

Ingredients for Redeye Mole Chili Recipe

  • 0.33 tablespoon Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 pound Beef Stew Meat, Cut Into Chunks
  • 0.33 tablespoon Chili Powder
  • 0.17 tablespoon Ground Cumin
  • 0.17 tablespoon Paprika
  • 0.17 teaspoon Dried Oregano
  • 0.17 tablespoon Cocoa Powder
  • 0.17 cup Strong Brewed Coffee
  • 0.17 can Diced Tomatoes
  • 0.33 tablespoon Tomato Paste
  • 0.33 cup Beef Broth
  • 0.17 can Kidney Beans, Drained And Rinsed
  • As required Salt And Pepper, To Taste
  • as per your need Sour Cream, For Garnish
  • as needed Fresh Cilantro, For Garnish

Directions: 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.
Nutrition
value
417
calories per serving
23 g Fat33 g Protein16 g Carbs7 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    33g
  • Carbs
    16g
  • Fiber
    7g

MacroNutrients

  • Carbs
    16g
  • Protein
    33g
  • Fiber
    7g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    522mg
  • Iron
    4mg
  • Vitamin A
    1264mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    35mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    91mg
  • Manganese
    2mg
  • Phosphorus
    472mg
  • Selenium
    25mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp