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This innovative chili combines the complex flavors of traditional Mexican mole with the hearty comfort of a classic beef chili. The unsweetened cocoa powder creates remarkable depth without sweetness, while chipotle, smoked paprika, and cinnamon add layers of warmth and subtle heat. Ready in minutes in your Instant Pot or simmered to perfection on the stovetop, this versatile dish delivers sophisticated flavor with minimal effort—perfect for busy weeknights or impressing guests at your next gathering.
I first created this recipe after being inspired by my husband's aunt's traditional mole. While authentic mole can require 30+ ingredients and significant preparation time, I wanted to capture those same complex flavors in a more approachable format. This chili strikes the perfect balance—delivering the rich, nuanced flavors of mole within the familiar comfort of a hearty beef chili. My family loves how it works as two distinct meals: a satisfying chili for dinner one night and a flavorful topping for steamed rice the next.
Ingredients
- Ground beef: Creates the hearty foundation. 80% lean provides ideal flavor and juiciness while still rendering enough fat to sauté the aromatics.
- Cocoa powder: The signature ingredient that transforms ordinary chili into mole chili. Unsweetened cocoa adds remarkable depth and complexity without sweetness.
- Chipotle chili powder: Delivers smoky heat that's essential to authentic mole flavor. Its intensity balances perfectly with the bitter notes of the cocoa.
- Cinnamon: Just a touch adds warmth and subtle sweetness that enhances the cocoa and complements the spicy elements.
- Diced tomatoes with green chiles: Provides acidity, texture, and mild heat in one convenient ingredient. The green chiles add another layer of flavor complexity.
- Pinto beans: Their creamy texture and mild, earthy flavor work beautifully with the rich beef and spices. Draining them well prevents the chili from becoming too soupy.
- Beef broth: Reinforces the meaty flavor while creating a rich base for the sauce. Use low-sodium variety to better control the salt level.
- Fresh cilantro: Adds bright, herbaceous notes that cut through the richness and round out the flavor profile. The pop of green color also enhances presentation.
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Instructions
- Brown the meat and aromatics:
- Begin by selecting the Sauté function on your Instant Pot and adding 1 tablespoon of olive oil. Once the oil is hot, add 1.5 pounds of ground beef, breaking it up with a wooden spoon as it cooks. Allow the beef to brown thoroughly, about 5-7 minutes, as this develops a rich flavor foundation. When the beef is nearly cooked through, add one finely chopped onion and 4 minced garlic cloves to the pot. Continue sautéing for another 2-3 minutes until the onions become translucent and aromatic. Browning the meat properly in this step creates vital flavor compounds that form the base of your chili, while cooking the onions and garlic in the beef fat infuses them with savory richness.
- Build the flavor base:
- Turn off the Sauté function and add the remaining ingredients that create the distinctive mole-inspired flavor profile: one 28-ounce can of diced tomatoes with green chiles, one 14-ounce can of drained pinto beans, 2 cups of beef broth, 1/2 cup of medium salsa, 2 tablespoons of unsweetened cocoa powder, 1 tablespoon of chili powder, 2 teaspoons each of smoked paprika and cumin, 2 teaspoons of chipotle chili powder, 1 teaspoon of salt, and 1/4 teaspoon of ground cinnamon. Stir thoroughly to combine all ingredients, making sure to scrape the bottom of the pot to release any browned bits from sautéing. These caramelized bits contain concentrated flavor that will enhance the entire dish. The combination of cocoa powder, chiles, and warming spices creates the complex flavor profile that distinguishes this chili from more traditional versions.
- Pressure cook to perfection:
- Secure the lid on your Instant Pot, ensuring the valve is set to the 'Sealing' position. Select Manual or Pressure Cook (depending on your model) on High pressure and set the timer for 5 minutes. While this might seem like a short cooking time, remember that the ingredients were already partially cooked during the sautéing phase, and pressure cooking rapidly tenderizes and melds the flavors. Once the 5-minute pressure cooking cycle completes, perform a quick release by carefully turning the valve to the 'Venting' position, keeping your hands and face away from the escaping steam. This quick cooking method under pressure allows the flavors to develop as though they had simmered for hours on the stovetop.
- Finish and serve:
- Once all pressure has released, remove the lid and give the chili a good stir. Taste and adjust seasonings if necessary, adding more salt or spices according to your preference. The flavor should be rich and complex with noticeable depth from the cocoa powder balanced by the warming spices. Stir in 1/4 cup of freshly chopped cilantro, which adds brightness and freshness to balance the rich, spicy flavors. Ladle the chili into bowls and garnish generously with your choice of toppings: a drizzle of Mexican crema, fresh mozzarella cheese, and additional chopped cilantro create a beautiful presentation while adding creamy, cooling elements that complement the spicy chili. Serve immediately while hot, accompanied by cornbread, tortillas, or crusty bread for a complete meal.
I discovered the importance of properly blooming the spices in the oil after browning the meat. In my early attempts, I added all ingredients at once, but now I add the dry spices to the hot oil and meat for about 30 seconds before adding the liquid ingredients. This quick 'blooming' step intensifies their flavors significantly and creates a more authentic taste. Another game-changing discovery was garnishing with fresh mozzarella rather than the more typical cheddar—the mild, creamy cheese complements the complex mole flavors without competing with them.
Stovetop Method
If you don't have an Instant Pot, this chili adapts beautifully to stovetop preparation with minimal adjustments:
In a large, heavy-bottomed pot or Dutch oven, follow the same initial steps—browning the beef with olive oil, then adding onions and garlic until softened. Add all remaining ingredients except the cilantro, stir well, and bring to a gentle boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally to prevent sticking. This longer simmering time allows the flavors to develop and meld together just as they would under pressure.
Taste and adjust seasonings as needed, then finish with fresh cilantro and serve with the same garnishes as the Instant Pot version. The stovetop method requires more time but offers the benefit of filling your kitchen with enticing aromas as it simmers.
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Serving Suggestions
This versatile chili works beautifully as the centerpiece of various meals. For a traditional presentation, serve in deep bowls topped with Mexican crema, fresh mozzarella, and cilantro, accompanied by warm corn tortillas or the suggested Hatch Chile Sweet Potato Cornbread.
For a lower-carb option, serve over cauliflower rice with avocado slices and a dollop of sour cream. The rich flavors of the chili make even simple accompaniments taste special.
As suggested in the original recipe, transform leftovers into a completely different meal by serving over steamed white rice for a mole-inspired rice bowl. Top with sliced radishes, diced avocado, and a squeeze of lime for a fresh contrast to the rich chili.
After making this chili countless times, I've discovered that adding a tablespoon of tomato paste (cooked briefly with the spices before adding the liquids) deepens the flavor and color dramatically. I've also found that finishing with a squeeze of fresh lime juice just before serving brightens all the flavors and balances the richness perfectly. For special occasions, I like to offer a toppings bar with multiple options—diced avocado, sliced scallions, various cheeses, and lime wedges—allowing everyone to customize their bowl according to personal preference.
Frequently Asked Questions
- → Can I use a different type of jam for these donuts?
- Absolutely! Feel free to substitute with strawberry, blackberry, or any other jam flavor you prefer. Just keep the amount the same for similar consistency.
- → Do I need a stand mixer for this recipe?
- No, you can mix and knead the dough by hand. It may take a bit more work, but the results will be just as delicious. Just be careful not to add too much flour when kneading.
- → Can I prepare these donuts the night before?
- Yes! You can prepare the dough and do the first rise the night before. After shaping into balls, cover them and place in the refrigerator overnight. The next morning, remove from the fridge, let them come to room temperature (about 30-45 minutes), then continue with creating indents, filling, and baking.
- → How should I store leftover donuts?
- Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slightly in the microwave for 10-15 seconds before eating for the best texture.
- → Why did my jam sink to the bottom during baking?
- This may happen if the indent is too deep or if it breaks through the bottom of the dough. Make sure to press only about halfway down when making the indents, and ensure there's a good border of dough to contain the jam.