Chili Mole (Adapted for the Slow Cooker) by Alice Orr

Fall is here! At least that’s true where we live, and my husband, Sweet Jonathan Orr, comes home famished on chilly autumn days. Chili Mole is one of his favorite ways to warm up, next to cuddling with me that is. I’m pleased to share this easy, and tasty, warm-up recipe with you. Enjoy!! Alice

Ingredients:
1 to 2 Tbsps. Olive Oil
1 large onion, chopped
2 tsps. Minced garlic (I use the jarred kind.)
2 – 14 to 15 ounce cans diced tomatoes
2 – 14 to 15 ounce cans red kidney beans (These can be a mix of light & dark red.)
1 can tomato soup
1 tsp. ground cumin
½ tsp. ground coriander
2 tsps. Chili powder (Adjust this to taste.)
Squeezes of lime juice (Fresh is better but other will do.)
Salt and pepper to taste (Be careful not to salt too heavily.)
3 to 4 ounces semi-sweet baking chocolate processed very fine (I use 3 squares/ounces.)

Instructions:
1. Heat oil to sizzling in skillet. Add chopped onions and minced garlic. Cook 5 minutes stirring occasionally, until transparent.
2. Transfer onion-garlic mix to slow cooker.
3. Add all remaining ingredients EXCEPT the chocolate. Stir. Correct seasonings.
4. Cook 2 hours on high setting or 4 hours on low setting.
5. Add finely processed (like coarse powder) chocolate.
6. Cook 2 more hours on high setting or 4 more hours on low setting.
7. If this is too thick, add beef broth (canned is fine) to desired consistency but keep in mind that the chili will thicken, sometimes considerably, as it cools.
8. Correct seasonings again.
9. I serve this with a green salad and dark, slightly sweet bread like pumpernickel raisin.