master

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.

Ethan Mick

with Russet Potato & Lime Crème Fraîche

Mole-Spiced Beef Chili

Ground Beef

Pinto Beans

Russet Potato

Carrots

Scallion

Lime

Crème Fraîche

Ancho Chile Paste

Agave Nectar

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)

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.

Prepare the ingredients:

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:

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.

Make the lime crème fraîche:

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:

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 the chili:

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!