Since I enjoyed the pork mole negro I made a while ago I thought I would try it in a chili. Originally I started with a basic recipe for meat chili and it eventually evolved into both a mole and a chili recipe. I’ve always thought the flavors in mole would go well in a chili and it turns out I was right because this was very tasty! The flavors of the chili were multi-layered and complex (probably because of the 20+ ingredients in it). This recipe is ideal for a large slow cooker but a sauce pot on low heat would work fine too.
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