Mexican Mole Chili

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Total Time
15 mins
45 mins

This chilli has some kick from two different types of chilli powder, plus dried chilli flakes. Recipe is from my Carb-Lovers Diet Cookbook.

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  1. Heat oil in a large saucepan over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add meat and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chilli powder, cumin, chipotle chilli powder, salt, pepper, and chilli flakes, and cook for 1 minute until fragrant. Add peppers, tomatoes and beans and bring to the boil. Cover, reduce heat, and simmer until most liquid is absorbed, 40-45 minutes.
  2. Divide between 6 bowls and garnish with fresh coriander, onion and sour cream if desired.