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Mole Sauce
To prepare the Mole Chili I needed Mole sauce which is a rich, dark sauce made primarily with chiles and used in Mexican cooking. There are many variations on how to prepare this sauce, some of which have over 100 ingredients!
This recipe was done more as a quick down and dirty recipe (i.e. I just used chocolate chips instead of Mexican chocolate) and not as an authentic Mole sauce. It added just the flavor and texture that I wanted for the chili and it was still incredibly flavorful. Not only can this sauce be used as an ingredient in chili, but you can also serve it over enchiladas or burritos. I only needed 1 cup of sauce for the Mole Chili - so I divided the remaining two portions and froze them to use in another recipe.
If you get a chance to use a really good dark chocolate or can score some Mexican chocolate it will really make a difference in the finished product.
Ingredients:
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 or 2 Dried Pasilla Chiles (6-7 on the heat scale) or Ancho Chiles (3-4 on the heat scale) - reconstituted, seeds removed and chopped
- 3 Tbsp Roasted Garlic Flakes
- 2 tsp Dried Mexican Oregano
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tsp Smoked Sweet Paprika
- 1 tsp Ground Ceylon Cinnamon
- 1 Tbsp Cacao Powder or Mexican cocoa
- 3 Tbsp flour
- 4-1/2 cups low fat, low sodium chicken broth
- 2 oz dark chocolate, chopped or shaved for easier melting
Instructions:
- In a skillet, heat the olive oil and add onions and chopped chiles on medium heat, saute until soft.
- Add spices (garlic through paprika) cover and cook until spices are incorporated and become fragrant.
- Add cinnamon, flour, cacao and flour and stir for about 3 minutes - sauce will be somewhat pasty.
- Add chicken broth and bring heat to high and reduce heat once sauce starts to boil.
- Cover and simmer, stirring occasionally for about 20 minutes.
- Remove pan from heat and gradually add chocolate, stirring to incorporate. Chocolate will melt and sauce will be thick with a creamy-like texture.
Makes Approx 3 cups servings.
Nutrition Facts
Amount Per Serving
Calories 316.00
Total Fat 17.00g
Saturated Fat5.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol 3.00g
Sodium 128.00mg
Potassium mg
Total Carbohydrate 35.00g
Dietary Fiber5.00g
Total Sugars16.00g
Protein 12.00g
To prepare the Mole Chili I needed Mole sauce which is a rich, dark sauce made primarily with chiles and used in Mexican cooking. There are many variations on how to prepare this sauce, some of which have over 100 ingredients!
This recipe was done more as a quick down and dirty recipe (i.e. I just used chocolate chips instead of Mexican chocolate) and not as an authentic Mole sauce. It added just the flavor and texture that I wanted for the chili and it was still incredibly flavorful. Not only can this sauce be used as an ingredient in chili, but you can also serve it over enchiladas or burritos. I only needed 1 cup of sauce for the Mole Chili - so I divided the remaining two portions and froze them to use in another recipe.
If you get a chance to use a really good dark chocolate or can score some Mexican chocolate it will really make a difference in the finished product.
Ingredients:
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 or 2 Dried Pasilla Chiles (6-7 on the heat scale) or Ancho Chiles (3-4 on the heat scale) - reconstituted, seeds removed and chopped
- 3 Tbsp Roasted Garlic Flakes
- 2 tsp Dried Mexican Oregano
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tsp Smoked Sweet Paprika
- 1 tsp Ground Ceylon Cinnamon
- 1 Tbsp Cacao Powder or Mexican cocoa
- 3 Tbsp flour
- 4-1/2 cups low fat, low sodium chicken broth
- 2 oz dark chocolate, chopped or shaved for easier melting
Instructions:
- In a skillet, heat the olive oil and add onions and chopped chiles on medium heat, saute until soft.
- Add spices (garlic through paprika) cover and cook until spices are incorporated and become fragrant.
- Add cinnamon, flour, cacao and flour and stir for about 3 minutes - sauce will be somewhat pasty.
- Add chicken broth and bring heat to high and reduce heat once sauce starts to boil.
- Cover and simmer, stirring occasionally for about 20 minutes.
- Remove pan from heat and gradually add chocolate, stirring to incorporate. Chocolate will melt and sauce will be thick with a creamy-like texture.
Makes Approx 3 cups servings.
Nutrition Facts
Amount Per Serving
Calories 316.00
Total Fat 17.00g
Saturated Fat5.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol 3.00g
Sodium 128.00mg
Potassium mg
Total Carbohydrate 35.00g
Dietary Fiber5.00g
Total Sugars16.00g
Protein 12.00g