Recipes / Chunky Chili Mole In Roll Bowls

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Chunky Chili Mole In Roll Bowls



  • 1 teaspoon Canola Oil
  • 1 each Medium Onion, Chopped
  • 1 each Bell Pepper, Chopped
  • 1 pound Prepared Beef Pot Roast With Savory Juices
  • 3 tablespoons Chili Powder
  • 1 tablespoon Ground Cumin
  • 3 1/2 cups Furmano's Petite Diced Tomatoes with Green Chilies, Undrained
  • 15 1/2 ounces Chili Seasoned Beans, Undrained
  • 2 tablespoons Chipolte Chilies, Minced
  • 1 tablespoon Adobo Sauce
  • 1 ounce Unsweetened Chocolate, Coarsely Chopped
  • As Needed Salt
  • As Needed Pepper
  • As Needed Parsley, chopped
  • 8 each Large Dinner Rolls
  1. Spoon oil into a large saucepan or Dutch oven over medium heat. When hot, add onion and bell pepper, sauteing just until tender, about 4 minutes.
  2. Chop or shred beef into bite-sized pieces, reserve juices.
  3. Add beef and juices to saucepan with sauted onion and pepper; stir in chili powder, cumin, Furmano's Petite Diced Tomatoes with Green Chilies, beans, chipotle chilies and Adobo sauce and chocolate.
  4. Bring to boil, then reduce heat and let cook, stirring occasionally, for about 10-15 minutes. Season as desired with salt and pepper.
  5. Cut the top off each roll. Lightly press center of bread down to form bread bowls.
  6. Place each bread bowl in an individual shallow soup bowl; spoon beef mixture into each bread bowl. Spoon remainder around outside of each roll. Place top of bowl as desired.
  7. Garnish with parsley.