Slow-Cooker Mole Chili

Slow-Cooker Mole Chili

Dark chocolate adds an extra dimension of flavour to a classic spicy chilli!
  • 6 Hour 30 Minutes Total Time
  • Medium Spice Level
  • 6 Servings
  • 16 Ingredients

Ingredients

    Chilli
  • 1 tablespoon vegetable oil
  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • 750g lean beef mince
  • 1 tablespoon hot chilli powder
  • 2 teaspoons smoked paprika
  • 2 teaspoon ground cumin
  • 2 tablespoons chipotle paste
  • Pinch of ground cinnamon
  • 2 tins (400g) chopped tomatoes
  • 1 tin (400g) kidney beans, drained and rinsed
  • 1 jar (226g) Old El Paso™ Thick ‘N’ Chunky Salsa
  • 40g dark chocolate, chopped
  • To Serve
  • Boiled rice
  • Fresh chopped coriander
  • Soured cream

Instructions

  • Heat the oil in a large non-stick frying pan over a medium heat and fry the onions for 5 minutes until softened. Transfer to the slow cooker pot.
  • Add the garlic and beef to the frying pan and cook, stirring to break up any lumps, for 2-3 minutes until no longer pink. Stir in the spices and chipotle paste and cook for 1 minute. Transfer to the slow cooker pot and stir in the tomatoes, beans and salsa.
  • Put the lid on the slow cooker and cook on low setting for 5 hours. Stir in the chocolate and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes.
  • Serve in shallow bowls with boiled long grain rice, topped with soured cream and fresh chopped coriander.

  • Make sure to choose a dark chocolate that has at least 70% cocoa solids as this will complement the spicy flavour of the chilli but not sweeten it too much.
  • Garnish with shredded red chilli for extra colour and heat, if liked.