Spicy Mole Beef Chili

You’ll love this hearty chili made with the authentic flavor of DOÑA MARÍA® Mole Original.

Celebrate with DOÑA MARÍA


  • 7 tablespoons

    olive oil, divided 

  • 1 medium

    yellow onion, diced

  • 3 tablespoons

    chili powder

  • 1 teaspoon

    ground cumin

  • 1/2 teaspoon

    dried oregano 

  • 1/4 teaspoon

    cayenne pepper

  • 1 (3-pound)

    boneless chuck roast, trimmed and cut into 1/2 inch cubes

  • 2 tablespoons

    masa or all- purpose flour

  • 4 cups

    beef broth 

  • 3 tablespoons

    DOÑA MARÍA® Mole Original

  • 2 (15-ounce) cans

    pinto beans, drained and rinsed

  • For Toppings:

  • Diced Tomatoes

  • Chopped green onions

  • Crumbled queso fresco 

  • Pickled jalapeños

  • Mexican crema

  • HERDEZ® tortilla chips 

  • Freshly chopped cilantro 

Print Recipe

Serves 6



  1. In a large stockpot over medium heat, heat 3 tablespoons oil.  Add onion and sauté 10 minutes stirring often or until tender and beginning to caramelize.  Add garlic, chili powder, cumin, oregano and cayenne pepper. Sauté 1 minute more. Remove mixture from pot and set aside.

  2. In a bowl, combine beef, masa, salt and pepper and toss to coat.  Add 2 tablespoons oil to pot along with half the beef cubes. Sauté over high heat 5 minutes, stirring often, until meat is brown all over. Transfer beef to a plate and repeat using remaining oil and beef.

  3. Return previously browned beef along with sautéed onion mixture to pot and add ½ cup beef broth to pot. Using a wooden spoon, scrape brown bits from bottom of pot. Add DOÑA MARÍA® Mole Original and stir to dissolve. Add remaining beef broth and bring the mixture to a boil. Reduce heat to low and simmer gently 2½ hours uncovered, until beef is very tender, stirring occasionally.  After 2 hours of cooking, add pinto beans to chili and stir gently to combine.

  4. To serve, ladle chili into bowls and offer toppings.


DOÑA MARÍA® Mole Adobo

Made with two distinct chiles for spicy, sweet and satisfying dishes.

Learn More

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