Mole Chili Con Carne with Kahlua
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
Tender chuck roast simmered in a chipotle pepper and chocolate sauce with the rich coffee flavors of Kahlúa. This is hands down the best chili I have EVER made. Takes a little time, but it's totally worth it.
  • 2 slices bacon
  • 3 pounds boneless chuck roast, fat trimmed and cut into 1½" pieces
  • 1 medium onion, diced
  • 3 cloves garlic, finely minced
  • ⅓ cup green bell pepper, finely diced
  • 1 (15 ounce) can petite diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 2-4 chipotle peppers in adobo sauce, chopped (2 for mild, 4 for hot)
  • 2 ounces good quality dark chocolate
  • 3½ cups beef broth
  • ½ cup Kahlúa coffee liqueur
  • Optional Garnishes:
  • black beans
  • rice
  • queso fresco
  • chopped green onions
  • chopped cilantro
  • tortilla strips
  1. Cook the bacon in a large deep skillt or dutch oven. Remove to a paper towel to drain and remove all but about 2 tablespoons of the bacon grease.
  2. Add the chuck roast and brown it on all sides. Use a slotted spoon to place the beef in a large bowl and set it aside. If you have liquid in your pan, drain it all except for about 2 tablespoons.
  3. Add the onions and cook over medium heat until they are caramel-colored and smell sweet. Then add the garlic and green pepper. Cook for about a minute, stirring occasionally.
  4. Add the tomatoes, chili powder, cumin, salt, and cinnamon. Stir. Then stir in the chipotle peppers. Toss in the chocolate and stir until it melts.
  5. Pour in the beef broth and add the browned beef back to the pan. Bring everything to a simmer and cook, stirring occasionally for about 30 minutes, or until the meat is very tender.
  6. Stir in the Kahlúa. Remove from the heat.
  7. Serve each bowl of chili with your favorite optional garnishes.
Recipe by Sugar Dish Me at