Mole-Inspired Braised Beef with Dark Chocolate and Ancho Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and complex braised beef simmered with ancho chili powder and dark chocolate, served with a robust sauce that balances heat and sweetness. This Mexican-inspired beef recipe, ready in about 150 minutes, pairs beef chuck roast, cut into 2-inch cubes, olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 130 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper. Brown beef in batches for 3-4 minutes per side until deeply caramelized, then remove and set aside.
  2. Step 2: Reduce heat to medium. Add 1 large finely chopped yellow onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp ancho chili powder, 1 tsp ground cumin, and 1 whole cinnamon stick. Cook for 1 minute until spices bloom.
  4. Step 4: Return beef to the pot. Add 3 cups beef broth and 1 cup canned crushed tomatoes. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until beef is tender.
  5. Step 5: Remove lid and stir in 1.5 oz chopped dark chocolate until melted and sauce thickens slightly, about 5 minutes. Adjust seasoning with more salt if needed.
  6. Step 6: Serve beef hot, garnished with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Mole-Inspired Braised Beef with Dark Chocolate and Ancho Chili take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mole-Inspired Braised Beef with Dark Chocolate and Ancho Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Mole-Inspired Braised Beef with Dark Chocolate and Ancho Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mole-Inspired Braised Beef with Dark Chocolate and Ancho Chili for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mole-Inspired Braised Beef with Dark Chocolate and Ancho Chili?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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