Dinner Tonight: Redeye Mole Chili

I was looking for a new dinner recipe a few weeks ago and stumbled across this great recipe from Rachel Ray for Redeye Mole Chili.  The combination of sweet spices from the mole with a classic redeye sauce (a southern specialty featuring coffee) makes a unique and new addition to my recipe box.  Give it a try, you won't be sorry.

Redeye Mole Chili


 6 servings


    • 3 cups beef stock (if using ground beef) or chicken stock (if using ground turkey)
    • 2 ancho chiles, stemmed and seeded
    • 1 tablespoon vegetable oil
    • 4 slices lean smoked bacon, chopped
    • 1 1/2 pounds ground beef sirloin or ground turkey
    • 1 large yellow onion, finely chopped
    • 4 cloves garlic, finely chopped
    •  Salt and pepper
    • 2 tablespoons tomato paste
    • 1 15 ounce can black beans, rinsed
    • 1 15 ounce can diced fire-roasted tomatoes
    • 2 tablespoons instant coffee
    • 1 tablespoon sweet smoked paprika
    • 1 tablespoon ground coriander
    • 1 tablespoon unsweetened cocoa powder
    • 1/2 teaspoon ground cinnamon
    • 2 cups shredded or crumbled extra-sharp cheddar cheese
    • 1 small red onion, finely chopped


    1. In a large saucepan, bring the beef stock and ancho chiles to a boil. Lower the heat and simmer until softened, about 10 minutes. Transfer to a food processor and puree.
    2. Meanwhile, in a large Dutch oven or soup pot, heat the oil over medium-high heat until smoking. Add the bacon and cook until crisp, 2 to 3 minutes. Add the beef, increase the heat to high and cook until browned, about 5 minutes. Lower the heat to medium, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper.
    3. Stir the tomato paste into the chili for 1 minute. Stir in the ancho liquid, black beans, tomatoes, coffee, paprika, coriander, cocoa and cinnamon and simmer for 5 minutes; season with salt.
    4. Serve the chili in shallow bowls. Top with the cheese and red onion.