Quick & Easy

Slow-cooked Mexican beef chilli mole

This traditional Mexican meat dish, where chocolate, chilli and beef are combined in a delicious, hearty casserole, is even more flavoursome in this gorgeous version of the recipe made in a slow cooker.
Slow-cooked Mexican beef chilli mole

Slow-cooked Mexican beef chilli mole

8H 45M



1.Combine beef, stock, the water, chipotle, bacon, brown onion, garlic, paste, beans, puree and spices in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. Season to taste.
2.Stir chocolate into cooker; season to taste.
3.Serve beef topped with manchego, jalapeno and green onion.

Chipotle in adobo sauce and Mexican chocolate are available from specialist delicatessens and grocers. If chipotle in adobo sauce is unavailable, use 2-3 tablespoons hot Mexican-style chilli sauce (adding enough to suit your taste). If Mexican chocolate is unavailable, use dark (semi-sweet) chocolate. Suitable to freeze at the end of step 2.


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