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.

  • 45 mins preparation
  • 8 hrs cooking
  • Serves 4
  • Print
Slow-cooked Mexican beef chilli mole


  • 1 kilogram beef chuck steak, cut into 3cm cubes
  • 2 cup (500ml) beef stock
  • 2 cup (500ml) water
  • 3 chipotle peppers in adobo sauce, chopped finely
  • 4 rindless bacon slices (260g), chopped coarsely
  • 1 medium brown onion (150g), chopped finely
  • 4 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 439 gram canned black beans, rinsed, drained
  • 410 gram canned tomato puree
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon sweet smoked paprika
  • 1/4 teaspoon chilli powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon finely grated mexican chocolate
  • 2/3 cup (80g) grated manchego cheese
  • 1 fresh jalapeno chilli, sliced thinly
  • 2 green onions (scallions), sliced thinly


  • 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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