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Mole Chili

mole chile Recipe
Mole Chili

Rich and dark, spicy and smoky chili with a touch of cocoa…


8 servings
  • 1 4-lb boneless chuck roast, trimmed & cut into 1-inch cubes
  • 1 packet Urban Accents Santa Fe Mole Gotta Cook Tonight, divided
  • 8 slices of bacon, chopped
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped
  • 4 cups beef broth, divided
  • 3 Tbsp Urban Accents Rio Grande Chili Blend
  • 1-2 Tbsp masa or cornstarch
  • 1 15-oz can black beans or pinto beans, drained & rinsed OPTIONAL


15 min
3 h
3 h 15 min



  1. Spread beef cubes on large baking pan and sprinkle with 3 Tbsp Santa Fe Mole Gotta Cook Tonight; toss to coat evenly.
  2. Saute bacon in large stockpot over medium-high heat until brown and crisp. Using a slotted spoon, transfer cooked bacon to large bowl.
  3. Working in 4 batches, saute beef in bacon drippings until browned, about 5 min per batch.
  4. Transfer beef to bowl with bacon.
  5. Add onion and garlic to stockpot; saute until onion softens, about 5 min.
  6. Add 1 cup broth to pot and bring to a boil, scraping up browned bits.
  7. Return beef, bacon and any accumulated juices to pot; stir in remaining Santa Fe Mole seasoning and Rio Grand Chili Blend.
  8. Add 3 cups broth, stir and bring to a boil. Reduce heat to low and simmer partially covered for 1-1/2 hours, stirring occasionally.
  9. Remove cover and simmer for an additional hour, stirring occasionally.
  10. Mix in masa by teaspoonfuls to thicken chili to desired consistency.
  11. Season with salt and pepper to taste.
  12. If you like beans in your chili, add them before you thicken the chili.
  13. Serve with chopped green onions, grated cheddar cheese or queso fresco and slivered tortilla chips.




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