Schatzie’s Original Beef Mole Chili
1 lb ground beef or bison
1 medium to large onion, chopped (I used combo of white and red)
3-4 garlic cloves, minced
3 jalapenos, seeded & chopped
2 poblanos, seeded & chopped
1 red bell pepper, seeded and chopped (I didn’t have one this first time, but it will give the dish more chunkiness, so will do next time)
1 jar Mexican mole sauce base
3 jars of water (or try chicken broth)
1 can diced tomatoes
1 t. basil
1.5 t. salt (add more at the end as needed)
1 medium to large onion, chopped (I used combo of white and red)
3-4 garlic cloves, minced
3 jalapenos, seeded & chopped
2 poblanos, seeded & chopped
1 red bell pepper, seeded and chopped (I didn’t have one this first time, but it will give the dish more chunkiness, so will do next time)
1 jar Mexican mole sauce base
3 jars of water (or try chicken broth)
1 can diced tomatoes
1 t. basil
1.5 t. salt (add more at the end as needed)
Brown the meat. Place in slow cooker with the rest of the
ingredients. Cook 8 hours on low. Then stir it and determine consistency. Cook
lidless on high for a while if necessary to reach desired thickness.
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