Mole Stout Beef Chili

Spicy and satisfying, chili is the perfect autumn dish. Everything goes in one pot to meld into the perfect stew. This chili recipe features a dry stout, beef sirloin, and mole powder (basically a dry form of the classic mole sauce). The chili comes out spicy, rich, and with hint of cacao flavor.

Mole Basics

Mole is simply a preparation of chili peppers, spices, and herbs…lot of them usually more than 20 ingredients, and every household and region of Mexico prepares it differently. The mole powder that I used is technically a Mole poblano, which is the most well- known of all moles. This particular Mole poblano contains has 21 ingredients, including poblano chili peppers and chocolate.

Hardware

  • 16 oz. stout
  • 1 lbs. quality beef sirloin, cubed
  • ¼ cup mole powder
  • 2 TBSP olive oil
  • 1 large red onion, sliced
  • 4 cloves garlic, chopped
  • 1 TBSP ground cumin
  • 1 TBSP dried oregano
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can chili beans
  • 1 can green chilis
  • 1 cup corn tortilla chips, crushed

Directions

  1. Add the olive oil to a large Dutch oven over medium-high heat
  2. Add beef and brown
  3. Add the onions and saute until soft, about 4 minutes
  4. Add the garlic and saute until just fragrant
  5. Stir in the mole powder, cumin and oregano
  6. Cook for about 2 minutes
  7. Add the stout and stir up any browned bits on the bottom of the pan
  8. Bring to a simmer, and then add the diced tomatoes, green chilis, and beans
  9. Simmer on medium-low for 2 hours, stirring on occasion
  10. Add crushed tortilla chips during the last 15 minutes of the simmer
  11. Top with shredded cheese and sour cream before serving

Originally published at alemeals.com on November 5, 2015.

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