This flavourful beef chili mimics the taste of traditional Mexican mole, thanks to the addition of cocoa, cinnamon and other spices.

Yield: Serves 6.



  • 2 tbsp flour
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 1 tsp salt, divided
  • 1 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1 1/2 lb (0.75 kg) beef chuck steak, cut into 1/2 inch cubes
  • 2 tbsp oil, divided
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3 cans (10 oz/284 mL each) beef broth
  • 1 can (14 oz/398 mL) diced tomatoes
  • 1 can (28 oz/796 mL) kidney beans, rinsed and drained
  • 1/4 cup cocoa
  • 2 tsp sugar
  • 4 cups cubed peeled butternut squash


  1. Combine flour, chili powder, cumin, 1/2 tsp salt, coriander, cayenne pepper and cinnamon in a plastic bag. Add beef to flour mixture and toss to coat.
  2. Heat 1 tbsp oil in a Dutch oven. Add beef in batches and brown on all sides, adding remaining oil as necessary. Remove beef from pan and keep warm. Add onions and garlic to pan; sauté until softened, about 5 minutes. Stir in broth, tomatoes, beans, cocoa, sugar and remaining salt; bring to a boil.
  3. Reduce heat and return beef to pan. Cover and simmer, stirring occasionally, until beef is tender, about 1 hour. Chili may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 2 weeks. Some flavour changes may occur when freezing. Reheat chili before proceeding.
  4. Add squash and simmer until tender, about 15 minutes.
Nutritional analysis per serving: 55 calories, 27.2 g fat, 36.9 g protein, 47.3 g carbohydrate, 11.9 g fibre, 821 mg sodium