Best Stephs Slow Cooker Beef Mole Recipes

CROCKPOT POT ROAST MOLE

Crockpot Pot Roast Mole image

Make and share this Crockpot Pot Roast Mole recipe from Food.com.

Provided by reedwrangler

Categories One Dish Meal

Time 9h10m

Yield 6-10 serving(s)

Number Of Ingredients 13

Ingredients

3 -5 lbs beef roast (tri-tip, cross-rib, anything will work)
4 -5 carrots, with greens, greens and carrots, chopped
2 large onions, chopped
4 -5 celery ribs, chopped
1 -2 lb potato
2 -4 canned chipotle peppers, depending on taste
6 ounces V8 vegetable juice (or something tomato based)
1/3 cup red wine (cheap stuff!)
1/2 cup beef stock or 1/2 cup water
1 1/2 tablespoons Worcestershire sauce
1 tablespoon ground cinnamon
1 1/2 tablespoons unsweetened cocoa powder
salt and pepper

Steps:

1. Place 1/2 of the onions in the bottom of a large crock pot. Place meat on the onions. Put the rest of the onions in along with the carrots, greens, celery, Chipotles, V8 juice, Red Wine, Chicken Stock, Worcestershire Sauce, cinnamon, cocoa and salt and pepper. There is no need to mix the ingredients.
2. Cook on high for 7 hours.
3. Remove lid, lower heat and allow boiling to stop. Skim the liquified fat off the surface and discard. Break apart the meat with a spoon and stir. Chop the potatoes into about 1 inch pieces and stir inches.
4. Replace lid and cook another 1 1/2 - 2 hours before serving.

Nutrition Facts : Calories 412, Fat 10, SaturatedFat 4, Cholesterol 150.3, Sodium 349, Carbohydrate 27.7, Fiber 5.5, Sugar 7, Protein 52.8

SLOW-COOKER MOLE CHILI

Slow-Cooker Mole Chili image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 14

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

Steps:

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.
In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1/2, Fiber 14 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving (1 3/4 Cup), Sodium 1190 mg, Sugar 8 g, TransFat 1 g