Slow Cooker Mole Chili Recipe

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    INGREDIENTS:

    1 1/2 lb lean (at least 80%) ground beef
    2 medium onions, chopped (1 cup)
    6 cloves garlic, finely chopped
    1 can (28 oz) diced or whole (coarsely chopped) tomatoes, undrained
    1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
    2 cans (15 to 16 oz each) pinto beans, undrained
    2 tablespoons unsweetened baking cocoa
    1 tablespoon chili powder
    2 teaspoons smoked paprika
    2 teaspoons ground cumin
    1 to 2 teaspoons chipotle chili powder
    1/2 teaspoon salt
    1/8 teaspoon ground cinnamon
    1/2 cup chopped fresh cilantro

    DIRECTIONS:

    1. In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

    2. In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.

    3. Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

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