Slow Cooker Mole Chili

 

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.