Slow-Cooker Mole Chili

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

  • prep time 30 min
  • total time 8 hr 30 min
  • ingredients 14
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving (1 3/4 Cup)
    Calories
    460
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    1190mg
    1190%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    14g
    14%
      Sugars
    8g
    8%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    15%;
    Calcium
    15%;
    Iron
    40%;
    Exchanges:
    2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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