Mole-Spiced Beef Chili

with Russet Potato & Lime Crème Fraîche

40 MIN

2 Servings

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From the Test Kitchen

In Mexican cooking, mole is a centuries-old sauce known for its delicious, spicy-sweet complexity: the result of varied spices, chiles, nuts, and more. This inspired beef chili recipe calls on a combination of traditional mole spices, including chipotle powder, cocoa powder, coriander, cinnamon, and sesame seeds—plus a bit of ancho chile paste and agave nectar (made from the Mexican agave plant). Served with the bold, quick-cooking chili, tender potato and cooling crème fraîche are perfect for stirring into every bite.

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Nutrition

PER SERVING
Calories

740 Cals (est.)

fresh

ingredients

10 oz Ground Beef
1½ cups Pinto Beans
1 Russet Potato
2 Carrots
1 Scallion
1 Lime
2 Tbsps Crème Fraîche
1½ Tbsps Ancho Chile Paste
1 Tbsp Agave Nectar
1 Tbsp Mole Chili Spice Blend (Ground Chipotle Pepper, Smoked Paprika, Brown Sugar, Cocoa Powder, Ground Fennel, Ground Coriander, Garlic Powder, Sesame Seeds, Ground Cinnamon, & Ground Cloves)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potato. Quarter the lime. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Drain and rinse the beans.

2 Cook the potato:

Add the potato to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the juice of 1 lime wedge and a drizzle of olive oil; carefully toss to coat. Season with salt and pepper to taste. Set aside in a warm place.

3 Make the lime crème fraîche:

While the potato cooks, in a bowl, combine the crème fraîche and the juice of 1 lime wedge. Season with salt and pepper to taste.

4 Start the chili:

While the potato continues to cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 4 minutes, or until browned. Add the carrots, white bottom of the scallion,and spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened and fragrant. Add the beans, ancho chile paste,and agave nectar. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Season with salt and pepper to taste.

5 Finish the chili:

Add 1 cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Turn off the heat and season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the cooked potato and finished chili between 2 dishes. Garnish with the green top of the scallion. Serve with the lime crème fraîche and remaining lime wedges on the side. Enjoy!