How To Cook With Chestnuts: Chestnut Mole Enchiladas with Venison Chili

From the United Chestnuts Test Kitchen

Rich, smoky, and full of fall flavor, this recipe layers the earthy sweetness of roasted chestnuts with the depth of traditional mole and the heartiness of venison.

Ingredients

Mole:

• 3–4 dried ancho or guajillo chiles
• 1 cup roasted chestnuts, peeled
• 2 tbsp toasted sesame seeds
• 2 cloves garlic
• ½ small onion, chopped
• ¼ tsp cinnamon
• Pinch of cumin
• ½ oz dark chocolate or Mexican chocolate
• 1–2 cups chile soaking liquid
• 1 tbsp oil (for sautéing)
• Salt and ½ tsp sugar or honey to taste

For the Venison Chili Filling: (or your favorite chili recipe)

• 1 lb ground venison or beef
• 2 tbsp olive oil
• ½ onion, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• Large can of diced tomatoes
• 1 tsp chili powder
• 1 tsp smoked paprika
• ¼ cup broth, cider, or red wine
• ½ cup roasted chestnuts, roughly chopped
• Salt and pepper to taste

Assembly:

• 8–10 corn tortillas
• 1 cup shredded Oaxaca or Monterey Jack cheese
• Fresh cilantro, toasted sesame seeds, and chopped chestnuts for garnish

I love the fresh tortillas from El Milagro. I buy them from a local Mexican market, either white or yellow corn. Worth searching for them in my opinion.

Directions

1. Make the Chestnut Mole
Toast the dried chiles lightly in a dry skillet until fragrant. Soak them in hot water for 15–20 minutes until soft.
Blend the softened chiles (stems and seeds removed) with roasted chestnuts, sesame seeds, garlic, onion, cinnamon, cumin, and dark chocolate. Add a little soaking liquid until smooth.
Pour the mixture into a saucepan with oil and simmer gently for 15–20 minutes until thick and glossy. Adjust seasoning with salt and sugar to taste.

2. Cook the Venison Chili
In a large skillet, heat olive oil and brown the venison. Add onions, garlic, tomatoes, tomato paste, chili powder, smoked paprika, and chopped chestnuts.
Deglaze with broth, cider, or wine and simmer 15–20 minutes, stirring occasionally, until the mixture reduces and thickens.

3. Assemble and Bake
Preheat oven to 350°F (175°C). Lightly oil a baking dish.
Dip each tortilla in warm mole, fill with venison chili, roll tightly, and place seam-side down in the dish.
Pour remaining mole over top and sprinkle with cheese. Bake 15 minutes until melted and bubbly.

4. Garnish and Serve
Top with fresh cilantro, toasted sesame seeds, and chopped roasted chestnuts.
Serve with rice, beans, or a crisp salad — and enjoy a smoky-sweet chestnut twist on a Mexican classic.

🌾 Serving Ideas

Pair with chestnut-lime rice, roasted sweet potatoes, or a fall salad with apple cider vinaigrette. A dash of cider vinegar or squeeze of lime brightens the deep mole flavor.

💡 Test Kitchen Notes

This recipe blends the field-to-farm ethos of the season — rich venison, roasted chestnuts, and slow-simmered spice. It’s an unforgettable way to bring chestnuts into everyday American cooking.

• How to Cook With Chestnuts: Venison Stew
• Chestnut and Sausage Ragù: A Bold, Flavor-Forward Pasta
• How to Cook With Chestnuts: Ginger-Shrimp Stir-Fry with Chestnuts, Mushrooms & Sriracha Glaze
• How To Cook With Chestnuts: Creamy Chestnut & Squash Soup
• Find a chestnut grower near you or order here: