Slow Cooker Mole Chili Recipe

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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Taken on September 26, 2007