Redeye Mole Chili

redeye mole chili
  • 6Servings


  • 3 cups beef stock (if using ground beef) or chicken stock (if using ground turkey)
  • 2 ancho chiles, stemmed and seeded
  • 1 tablespoon vegetable oil
  • 4 slices lean smoked bacon, chopped
  • 1 1/2 pounds ground beef sirloin or ground turkey
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 1 15 ounce can black beans, rinsed
  • 1 15 ounce can diced fire-roasted tomatoes
  • 2 tablespoons instant coffee
  • 1 tablespoon sweet smoked paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 2 cups shredded or crumbled extra-sharp cheddar cheese
  • 1 small red onion, finely chopped


In a large saucepan, bring the beef stock and ancho chiles to a boil. Lower the heat and simmer until softened, about 10 minutes. Transfer to a food processor and puree.

Meanwhile, in a large Dutch oven or soup pot, heat the oil over medium-high heat until smoking. Add the bacon and cook until crisp, 2 to 3 minutes. Add the beef, increase the heat to high and cook until browned, about 5 minutes. Lower the heat to medium, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper.

Stir the tomato paste into the chili for 1 minute. Stir in the ancho liquid, black beans, tomatoes, coffee, paprika, coriander, cocoa and cinnamon and simmer for 5 minutes; season with salt.

Serve the chili in shallow bowls. Top with the cheese and red onion.