Slow Cooked Mexican Beef Chilli Mole Food

SLOW-COOKER MOLE CHILI

Slow-Cooker Mole Chili image

The rich bitterness of cocoa balances the lively zest from salsa and chipotle chili powder in this classic Mexican chili.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 14

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

Steps:

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.
In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1/2, Fiber 14 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving (1 3/4 Cup), Sodium 1190 mg, Sugar 8 g, TransFat 1 g

MEXICAN MOLE CHILI

Mexican Mole Chili image

This chilli has some kick from two different types of chilli powder, plus dried chilli flakes. Recipe is from my Carb-Lovers Diet Cookbook.

Provided by DailyInspiration

Categories Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon garlic, finely chopped
1 lb lean ground beef
3 tablespoons cocoa powder
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon chipotle chili powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red chili pepper flakes
2 bell peppers, green (deseeded and chopped)
2 (15 ounce) cans low-sodium diced tomatoes with juice
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
4 tablespoons fresh coriander, chopped
2 tablespoons red onions, diced
light sour cream (optional)

Steps:

Heat oil in a large saucepan over medium-high heat. Add onion and cook until softened, 6-7 minutes. Add garlic and cook 1 minute. Add meat and cook, breaking up with a spoon, until just cooked through, 5 minutes. Add cocoa, chilli powder, cumin, chipotle chilli powder, salt, pepper, and chilli flakes, and cook for 1 minute until fragrant. Add peppers, tomatoes and beans and bring to the boil. Cover, reduce heat, and simmer until most liquid is absorbed, 40-45 minutes.
Divide between 6 bowls and garnish with fresh coriander, onion and sour cream if desired.

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