Dark Mole Chili


  • 2 pounds Cranberry beans*
  • 2 ½ – 3 quarts water
  • 4 dried Ancho Chile pods, seeded
  • 2 onions, finely chopped
  • 1 small head garlic, peeled and finely chopped
  • 2 Tbs Mexican oregano*
  • 2 Tbs Indio oregano*
  • 2 Tbs dark unsweetened cacao powder
  • 1 Tbs ground cumin
  • 3 bay leaves
  • 1 Tbs crushed coriander seeds
  • Chipotle peppers w/ Adobo sauce from can, finely chopped (1 for mildly spicy, 2 or more for more spicy)
  • 2 Tbs sweet/smoky paprika
  • 2 Tbs Kosher salt
  • 1 (28 ounce) can tomatoes, diced or crushed
  • Fresh limes to squeeze

*We prefer Rancho Gordo beans! Try their Good Mother Stallards instead of Cranberry, if available.


In a small bowl, just cover the Ancho Chiles with boiling water and let soak for ½ hour.

Pick over and rinse beans. In a 7 – 8 quart stockpot, add water to beans (enough to cover by 1 ½ inches or so) and bring to a boil, then turn heat down to a low simmer.

In the meantime, sauté the onion over medium heat until soft and translucent. Add garlic, both types of oregano, Handley Seasoning Blend, cacao powder, cumin, coriander, chopped chipotle chili, and paprika and sauté together for 5 minutes, then stir into the beans.

When Anchos are soft and pliable, peel the papery skin away from the pulpy flesh. Discard the skin. Mash the flesh up with the salt and add to beans.

Continue to simmer, uncovered, until beans are soft, 2 – 4 hours, adding more water if needed.

Stir in the tomatoes, and heat thoroughly.

Serve with a squeeze of lime over the top, accompanied by grated cheddar cheese & scallions. Extra can be frozen.