Quick Chili Mole with Black Beans
Here's a Texas shortcut to those deep, smoky Mexican mole-inspired flavors, creating a hearty bowl that tastes like it simmered all day, but comes together in just 30 minutes.
Med
Ingredients
- 1 Carroll Shelby's Original Texas Chili Seasoning
- 2 pounds ground beef
- 2 tablespoons cocoa powder (unsweetened)
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoon coarse salt
- 1 can (12 ounces) tomato sauce
- 2 cups water
- 2 teaspoons honey
- 1 can (8 ounces) black beans, drained
Directions
- Brown the ground beef in a large skillet. Drain the fat.
- Add the Chili Seasoning spice packet, salt, cocoa, and cinnamon and stir to blend. Add the tomato sauce, water, and honey. To fix it mild, omit the cayenne pepper packet. To fix it hot, stir in the entire cayenne pepper packet.
- Cover and simmer for 10 minutes. For thicker chili, mix the masa flour packet with 1/3 cup water, and stir it in. Add the black beans and simmer, covered, for 5 more minutes.