Skip to content
📦 $8 Flat-Rate Shipments. 🇺🇸 Orders $49+ Ship Free.
📦 $8 Flat-Rate Shipments. 🇺🇸 Orders $49+ Ship Free.

Test Kitchen Approved

Mexican Mole Beef Chili

Mexican Mole Beef Chili

Mexican Mole Beef Chili

Recipe By Darin Molnar


6 servings

Prep Time

20 Minutes

Cooking Time

30 Minutes

Recipe By Darin Molnar

This rich and hearty chili won Savory Spice Portland's 3rd Annual Chili Cook-Off.

Serving Suggestions

Garnish with sour cream, queso fresco, cilantro, red onion, and tortilla chips.


3 lbs. beef chuck roast, trimmed and cut into ¾-inch cubes

4 slices bacon, diced

1 red onion, diced

2 (15 oz.) cans dark red kidney beans, rinsed

1 (14.5 oz.) can diced tomatoes

1 Tbsp. apple cider vinegar

2 oz. dark chocolate

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

    View full details
  • Minced Garlic

    Using dehydrated, Minced Garlic seasoning can save you time for recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and ...

    View full details
  • Mexican Mole

    Most homemade recipes for mole sauce can be a bit more complicated to make at home. But with our blend of Mexican Mole seasoning, you can have an a...

    View full details
  • Mild Chili Powder

    Though Mild Chili Powder is more commonly known as a main ingredient for a comforting pot of homemade chili, it's also widely used to season many d...

    View full details


Step 1: Cook bacon and beef

Season beef chuck roast generously with Salt & Pepper Tableside Seasoning. Set aside. In a large pot over medium heat, cook bacon for 3 to 4 min. until golden brown and crispy. Transfer bacon to a medium bowl. In batches, add beef to pot in an even layer and sear on all sides. Transfer beef to bowl with bacon.

Step 2: Combine and simmer

Add onion to the pot and cook for 5 to 6 min. until golden brown. Stir in garlic and cook for 30 seconds until fragrant. Add beef broth, kidney beans, tomatoes, Mexican Mole, Mild Chili Powder, apple cider vinegar, and reserved beef and bacon. Bring mixture to a boil. Reduce heat and simmer gently, uncovered, for 2 to 3 hours until beef is fork-tender. Add dark chocolate and stir until melted. Season with additional salt & pepper to taste and serve warm with desired garnish.