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Slow-Cooker Mole Chili
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Cocoa adds richness to zesty salsa and chipotle chili in Mexican chili.
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) thick & 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
Instructions:
  • Cook the beef, onion, and garlic in a 12-inch skillet over medium-high heat for 5 to 7 minutes, stirring frequently until the beef is fully cooked. Drain excess fat.
  • Combine the beef mixture and all remaining ingredients in a 4- to 5-quart slow cooker, excluding the cilantro.
  • Cover the pot and let it simmer on a low heat setting for 7 to 8 hours. Serve each portion garnished with fresh cilantro.

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