mole-inspired short rib chili with jalapeños, dried ancho chiles and black beans
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5 from 1 vote

Mole-Inspired Drunken Short Rib Chili

A mole-inspired chili made with tender short rib, roasted poblanos, chipotle chilis in adobo and chocolate. There's also a healthy splash of beer and coffee that adds extra depth and flavor.
Prep Time45 mins
Cook Time2 hrs
Total Time2 hrs 45 mins
Course: Soup
Cuisine: Southwest
Servings: 10


  • 3 slices thick-cut bacon diced
  • 1.5 pounds ground beef
  • 1.5 pounds beef short ribs boneless
  • 1 onion diced
  • 4 cloves garlic minced
  • 3 poblano peppers roasted, then diced
  • 2 chipotle chilis in adobo diced
  • 1-2 jalapeños diced
  • 5 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 14.5 ounces canned fire-roasted tomatoes low sodium
  • 1 cup canned pinto beans no salt added, drained and rinsed
  • 1 cup canned black beans no salt added, drained and rinsed
  • 1 cup canned kidney beans no salt added, drained and rinsed
  • 1 cup canned great northern beans no salt added, drained and rinsed
  • 12 ounces beer of choice
  • 4 cups beef stock low-sodium
  • 8 ounces strong-brewed coffee
  • 2 ounces dark chocolate

Garnishes & Toppings

  • cheddar cheese shredded
  • queso fresco crumbled
  • sour cream
  • avocado diced
  • cilantro
  • fresh jalapeño diced
  • red onion diced
  • lime wedges
  • macaroni noodles cooked and drained
  • tortilla chips
  • oyster crackers


Roast the Poblanos

  • Note, that this step is optional, but I think totally worth it. If you want to skip roasting, simply dice the poblanos and add them to the chili when you saute the onions.
    First, preheat your broiler, with your oven rack in the top position. While your broiler is preheating, fill a large mixing bowl with ice water and set aside.
    Once the broiler is preheated, place the whole poblano peppers directly on the rack and broil for 5-8 minutes turning as the skin starts to blister and turn black.
    When peppers are well charred, remove and place immediately into the ice water. The cold water will help pull the blistered skin away from the flesh of the pepper making them easier to peel.
    Let the peppers soak for 5 minutes and then begin to peel away the skin. If part of the skin doesn't peel away, no worries, they can stay. Just try to get them as clean as possible.
    Once peeled, seed and dice the poblanos and set aside.

Make the Chili

  • Heat a large stockpot over medium heat. Add diced bacon to the pot and cook for 5-6 minutes until crispy. Remove from pan and let drain on paper towel.
    Next, dice the short ribs into bite-sized pieces and add to the stock pot along with the ground beef. Cook until brown. Now, add the diced onion, jalapeños and garlic and saute until the onions begin to turn translucent and the jalapeños soften. Add the reserved bacon, roasted poblanos and diced chipotle chiles in adobo. Stir to combine.
    Next, add chili powder, oregano, cumin, salt, pepper and cinnamon and cook until fragrant—less than 1 minute.
    Next, add the canned fire-roasted tomatoes and canned beans to the pot. Stir to combine.
    Pour beer into the pot, stirring to deglaze the bottom and scrape up all those yummy charred bits. Add beef stock and coffee and then bring the chili to a boil. Reduce the heat and then let the chili simmer. Partially cover and cook until the short rib is nice and tender—about 2 hours but you can also just let this simmer all day on low too and really let the flavors come together. If the chili starts to get too thick, you can add a little extra beef stock to the pot.
    Just before serving, add the chocolate and stir to combine. 
    Ladle into bowls and serve with your favorite toppings. If you're in the Midwest (or is it just a Wisconsin thing?) you know that people up here have strong feelings about adding noodles to their chili. Any small shape pasta like macaroni, ditalini or shells works great.