Mole Chili Recipe

Mole Chili Photo

I grew up eating a lot of chili. It was a family favorite. And that chili tradition is something I carried on into my own family. But like with many recipes that make a very regular appearance on our kitchen table, the flavors became a little too repetitive. Regular chili needed a kick in the pants! Enter Mole. Mole sauce can be kind of hard to nail. But this mole chili recipe is easy, I promise.

That kick in the pants? Yeah, it’s a pretty strong kick. This chili is spicy. And they say that one of the best ways to cut the spice is with something creamy, right? Which is why I served up a batch of gluten free pumpkin cupcakes with cream cheese frosting right after we ate this, because we needed something to cool down the tongue. If you’re against eating pumpkin anytime but the autumn season, go ahead and give my red velvet fudge recipe a shot instead.

If you’ve never made chili with any sort of cocoa or coffee, you have been missing out. The bitterness of the cocoa and espresso adds a depth of flavor you didn’t know that you needed.

Mole Chili Picture

It really enhances the flavors of the adobo sauce and chipotle peppers. You won’t believe it until you try it. And you really need to, because once you cook chili this way, there is no going back.

You can cook this one of two ways; In a slow cooker all day, or just on the stove. If you’re cooking it on the stove, it has to simmer for at least 5 minutes, but you don’t have to stop there. Watch it closely, but feel free to let it simmer for a while to let the flavors really develop.

While your mole chili is simmering away, throw some gluten free honey cornbread into the oven to eat with your chili. I grew up where chili was always accompanied by a pan of hot cornbread, and eating chili any other way just seems wrong. 

Mole Chili Image
Mole Chili Photo

Mole Chili Recipe

Brianna Hobbs
Mole Chili can be cooked in the slow cooker or on the stove. A seriously spicy amazing meal!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Gluten Free
Servings 6
Calories 294.67 kcal


  • 1 Ground Beef
  • 0.5 Chopped Onion OR 1 1/2 teaspoons onion powder
  • 2 Minced Garlic
  • 1 Pinto Beans Drained and rinsed, no salt added
  • 1 Red Kidney Beans Drained and rinsed, no salt added
  • 1 Petite Diced Tomatoes No salt added
  • 3 Unsweetened Cocoa Powder
  • 0.25 Strong Brewed Coffee Or espresso
  • 3 Gluten Free Chipotle Peppers in Adobo Sauce Finely diced, not all chipotle peppers are gluten free, so be sure to double check
  • 1 Beef Broth


  • In a pot, brown the ground beef and drain off the excess oil.
  • Add the onion and garlic to the beef and saute until softened.
  • Add the diced tomatoes, cocoa powder, coffee, diced chipotles, and beef broth.
  • Bring to a simmer, and let cook for at least 5 minutes so the flavors can meld together.


Calories: 294.67kcalCarbohydrates: 29.83gProtein: 23.58gFat: 7.5gSodium: 622.79mgFiber: 9.83gSugar: 2.33g
Keyword Beans, Chili, Easy, Gluten Free, Gluten Free Dinners, Ground Beef, Mexican, One Pot Meals, Simmered, Soups, Stews, Tomatoes
Tried this recipe?Let us know how it was!

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