Let's whip it up
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Try an authentic Mexican mole stew for dinner. Blend the sauce, brown the meat and let the flavorful ingredients of the vegetable and bean stew simmer on the stove.
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Blend chiles and half the onion in blender until chopped. Add 1 can tomatoes, barbecue sauce and chocolate; blend until smooth; set aside.
Heat oil in Dutch oven or large deep skillet on medium heat. Chop remaining onion. Add to skillet with meat; cook 5 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally. Add barbecue sauce mixture, carrots, red peppers, beans, corn, remaining can of tomatoes and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until meat is done.
Stir cilantro into meat mixture. Spoon over rice in serving bowls; top with cheese. Serve with crackers.
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