This slow cooker dish is so satisfying on a cold winter night. Put everything together after lunch and you’re kitchen will smell amazing by dinner time. Whoever thought of putting chocolate and beef together deserves to take a bow to a standing ovation and come back for an encore. Mole is generally a complicated and time consuming process; this is a pared down version that still has a rich and complex flavor. I especially love that there’s no need to brown the beef prior to adding to the slow cooker.
4 cups beef or veal broth
2 tablespoons diced jalapenos or smoked chipotle peppers
2 tablespoons tomato paste
1 tablespoon chopped garlic
1 teaspoon oregano
1/4 teaspoon ancho chili powder
1/2 teaspoon cinnamon
2 pounds beef stew meat, cut into bite-size pieces
1 cup chopped onions
2 tablespoons taco or fajita seasoning mix
2 ounces unsweetened chocolate, chopped
In a five quart slow cooker stir together broth, jalapeno, tomato paste, garlic, seasoning, oregano, chile powder, and cinnamon. Add beef and onion and stir to combine.
Cover and cook on high for 4 to 6 hours. Add the chocolate during the last hour of cooking.
Before serving, stir and garnish with your favorite taco toppings.
Note: I served this dish at a Mexican themed potluck, which is why you see white flour tortillas in the background.