Gluten-free Chili Mole Cincinnati-Style Recipe


Chili MoleI love chili. The spicier, the better. When I read this recipe, I was not so sure about adding cocoa powder, but it really makes it taste great. Different, but still tasty.

  • 1 lb ground beef
  • 1 Cup finely chopped onion
  • 3 cloves garlic, sliced
  • 2 cans (14.5 oz each) Mexican-style stewed tomatoes, with their liquid (I use Rotel, and since it comes in 10 oz cans, I use 3 cans.)
  • 1 can (8 oz) tomato sauce
  • 1 can kidney beans
  • 2 tablespoons chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 8 oz cooked and drained spaghetti (I like Schar noodles the best, but whatever brand you use, be sure to add a couple tablespoons of vegetable oil to the boiling water, or you’ll end up with a lump of sticky pasta.)
  • Shredded cheddar cheese

Place the beef, onion, and garlic in a large pot over medium-high heat. Cook, stirring to break up the lumps, until the beef browns all over, and the onions and garlic are softened, 4-5 minutes. Drain fat off beef mixture. Add the tomatoes with their liquid, and the tomato sauce, chili powder, cocoa, cinnamon, and allspice. Stir to combine. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes. Boil spaghetti noodles according to package directions – don’t forget to add vegetable oil – while chili simmers.

To serve, spoon the spaghetti into serving bowls, top spaghetti with the chili. Sprinkle with cheddar cheese.

This recipe makes 4-6 adult servings of the chili, but only around 3 of the noodles. Adjust your noodles accordingly. It taste great as leftovers, too.


I wish you well.


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