Mexi-can.

Remember THIS? And how I was saving the leftovers for when we had vanilla ice cream in the house? Well...last night was our lucky day! It is AMAZING over ice cream. Nomnomnom.

Ok. Moving on.

It's "Mexican Week". A week of crocking one of my favorite cuisines! Since I recently found out that I actually DO like mole and it's been almost a month since I've made a chili, I decided to start off the week with...

"Chili Mole" (6 quart pot)

~1 lb lean ground beef
~1 onion, chopped
~1 pkg chili seasoning
~1 (28 oz can) diced tomatoes
~1 (28 oz can) crushed tomatoes
~1 (15 oz can) spicy chili beans
~1 oz unsweetened baking chocolate
~shredded cheddar
~sour cream

Brown beef and onion in a skillet over medium-high heat. Drain.
Spray crock pot with Pam.
Add all ingredients to crock pot and mix.
Cover and cook on low 4 hours.
Mix and serve.
Garnish with cheese and sour cream.

6 servings.

This is a tasty chili. It's super flavorful, but not particularly spicy. If that sounds like your kind of chili, you should make this. It's easy and yummy. Win, win!