Mole-Spiced Beef Chili with Russet Potato & Lime Crème Fraîche

Mole-Spiced Beef Chili

with Russet Potato & Lime Crème Fraîche

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
fresh
ingredients
Mole-Spiced Beef Chili with Russet Potato & Lime Crème Fraîche
Title
time-saving
tips & techniques
Prepare the ingredients:
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.

Cook the potato:
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.

Make the lime crème fraîche:
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.

Start the chili:
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.

Finish the chili:
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.

Finish & plate your dish:
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!

Tips from Home Chefs

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.

Cook the potato:
Make the lime crème fraîche:
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.

Start the chili:
Finish the chili:
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!

Finish & plate your dish:
Browse Steps
1 of 6