Slow-Cooker Mole Chili

(2)
  1 reviews
  • 30|min prep time
  • 8|hr|30|min total time
  • 14 ingredients
  • 6 servings

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. 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. 2 In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
  3. 3 Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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