Beef chili with mole sauce


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 servings
Beef chili with mole sauce

Photo, Roberto Caruso.

Chatelaine Triple Tested

This beef chili has a surprisingly twist (chocolate!). Taking inspiration from the iconic Mexican mole sauce, this rich dish is a must-try for winter.


  • 454 g strip loin steak, cut in 1-in. cubes

  • 3 tbsp all-purpose flour

  • 1/4 tsp salt

  • 2 tbsp canola oil, divided

  • 1 large green bell pepper, finely chopped

  • 1 small onion, finely chopped

  • 227 g cremini mushrooms, halved or quartered

  • 2 cloves garlic, minced

  • 1 1/2 tbsp chili powder

  • 1 tsp ground cumin

  • 2 cups low-sodium beef broth

  • 1 398-mL can black beans, (no need to drain)

  • 3 tbsp natural peanut butter

  • 3 tbsp chopped dark chocolate

  • 2 tsp brown sugar

  • 1/2 cup sour cream


  • Toss steak with 2 tbsp flour and salt in a bowl. Heat a large pot over medium-high. Add 1 tbsp oil, then the steak. Cook, stirring occasionally, until brown all over, 4 to 5 min. Transfer to a plate.

  • Reduce heat to medium. Add remaining 1 tbsp oil, then green pepper, onion and mushrooms. Cook, stirring occasionally, until onion starts to soften, 3 to 5 min. Add remaining 1 tbsp flour, garlic, chili powder and cumin. Stir for 1 min.

  • Pour in broth, beans and liquid. Bring to a boil, then reduce heat to medium-low. Simmer for 5 min. Stir in steak, peanut butter, chocolate and sugar. Stir until chocolate melts, 1 to 2 min.

  • Ladle into bowls, and then top with sour cream. Serve with whole wheat tortilla chips.

  • Make your own tortilla chips by stacking 6 small whole wheat tortillas, then slicing into 8 wedges each. Arrange on 2 baking sheets, then brush both sides of tortillas with 2 tsp canola oil. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until golden, 5 to 6 min.

Nutrition (per serving)

Calories 364, Protein 27g, Carbohydrates 26g, Fat 18g, Fibre 8g, Sodium 636mg.
Excellent source of Folate.