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Test Kitchen Approved

Mexican Mole Beef Chili

5.0 star rating 1 Review

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, or tortilla chips.


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

4 slices bacon, diced

1 red onion, diced

4 cloves garlic, minced

4 cups beef stock

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

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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  • Mexican Mole

    Mexican Mole can be complicated to make at home, but not with this blend. By taking care of the rehydrating, destemming, deseeding, and grinding of...

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  • Mild Chili Powder

    This widely used Mild Chili Powder seasoning is salt-free, garlicky, and earthy. It's perfect for cooking up a pot of comforting chili. Also great ...

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Season beef chuck roast generously with salt & pepper. Set aside. In a large pot over medium heat, cook bacon for 3 to 4 min., or until golden brown and crispy. Transfer to a medium bowl. In batches, add beef to pot in an even layer and sear on all sides, about 5 min. per batch. Transfer beef to bowl with bacon. Add onion to the pot and cook until golden brown, about 6 min. Stir in garlic and cook for 30 seconds or until fragrant. Add beef stock, 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, or until beef is fork-tender. Add dark chocolate and stir until melted. Season with salt & pepper to taste and serve.