Poblano Mole Chili

"This chili was modified through the years from going to my families chili cookout. I have 15 siblings so it gets crazy!"

Prep Time

2 hrs

Cook Time

2 hrs

Paired With

Main Protein



To much to list in a single field. See below Tsp


  1. Start Off:
  2. Red onion – 1
  3. Poblano – 1
  4. Red pepper – 1
  5. Garlic – 5 cloves

Chili Base:

Almond butter creamy – 2 Tbsp

Chipotle chile – 1 chipotle chiles in adobo (minced), plus 1 tsp. adobo sauce

Cocoa powder – 1 Tbsp

Ancho chili powder – 1 Tbsp

Dried Oregano – 2 tsp

Ground Cumin- 1 tsp

Paprika – 3 Tbsp

Cinnamon – 1 tsp

Smoky Chipotle Bouillon – 2 Tbsps


Bone broth – 2.5 cups

Diced tomatoes – 1 (28-oz.) can

Tomato sauce – 1 (15-oz.) can 

Bone broth – small 16-17oz 



2lbs boneless shortribs



Worcestershire – 1.5 Tbsp

Cider vinegar – 1/8 cup

Brown Sugar – 2 Tbsp 

Salt – 2.5 tsp

2 cans of bean of your choice, 150ish grams of liquid in can reserved

Glace de veau


– In a large stock pot or Dutch oven, heat oil over medium-high heat. Once hot, red bell pepper, poblano pepper, and onion. Cook 10 minutes, stirring occasionally until softened

– Add garlic, almond butter, chipotle chiles, cocoa powder, ancho chili powder, oregano, cumin, paprika, cinnamon, and bouillon; stir well to combine. Cook 2 minutes, until the spices and garlic are aromatic. Add and deglaze with bone broth

– Add tomatoes, beef stock, and meat; stir to combine and bring to a simmer

– 275 degree oven for 90 minutes

– Add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir

– Load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce

– After 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)



An overnight rest in the refrigerator will give all of the flavors more time to meld together and deepen.