Slow-Cooker Chili

Total Time:
8 hr 10 min
10 min
8 hr

4 servings

  • 1/4 cup tomato paste
  • 1/2 cup brewed coffee
  • 2 pounds beef chuck, cut into 1 1/2-inch pieces
  • 1 tablespoon chili powder
  • Kosher salt and freshly ground pepper
  • 2 15 -ounce cans pinto beans (do not drain)
  • 1/2 cup crushed tortilla chips
  • 4 cups cooked white rice
  • Shredded cheddar cheese, sliced scallions and diced avocado, for topping (optional)
  • Mix the tomato paste and coffee in a small bowl; set aside. Toss the meat with the chili powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a 6-quart slow cooker. Stir in the beans (with their liquid), the coffee mixture and the tortilla chips.

  • Cover the slow cooker and cook on low until the beef is tender, 8 hours. Season with salt. Serve the chili with the rice; top with cheese, scallions and avocado.

  • Per serving: Calories 414; Fat 14 g (Saturated 5 g); Cholesterol 75 mg; Sodium 719 mg; Carbohydrate 40 g; Fiber 7 g; Protein 30 g

  • Photograph by Antonis Achilleos

View All

Cooking Tips
More Recipes and Ideas
3.9 8
This is supposed to be a low calorie and healthy meal. However, when I plugged the individual ingredients into a calorie counter, the calorie count is way higher than advertised. I even used the lowest calorie ingredients I could find and omitted the cheese and tortilla chips and it's still way higher than 414 calories per serving. The beef alone is worth 300 calories per serving, then you still have to account for the beans and rice, which have a lot of calories even at the lowest calorie option. I have no idea how the foodnetwork kitchen came up with their calorie count but there is no way to replicate it using store bought ingredients.<br /> item not reviewed by moderator and published
It seemed pretty plain, but was a good base/starter for a chili recipe and it was simple. I ended up dressing mine up a lot once it got in my bowl with hot sauce and stuff and my husband said it tasted more like and was a consistency more like beef stew. It was good, just not fantastic. item not reviewed by moderator and published
This recipe was okay. A little bland as far as chili goes for my family's taste. IT was easy to make but it reminded me of canned chili. My kids liked it, but my husband hated it. I thought it was an okay recipe but I don't think I'll be making it again. item not reviewed by moderator and published
We LOVED this. I'm always looking for new and different chili recipes. And this was sooo easy. This is going into permanent rotation and I've already shared it with several friends! item not reviewed by moderator and published
I love the food network. Just personally I can't afford cable, one of those life decisions. I love watching food network, which i normally do online.... but now they have decided that they are too fancy for me and that I need cable to watch. You can't help a poor soul out with the limited amount of showing you already show online? item not reviewed by moderator and published
OMG - this is sooo good - and it was so easy to make. I'm going to share it with friends! item not reviewed by moderator and published
Delicious and different from traditional chili. Served over brown rice. Base reminds me of a refried bean taste. I added 2 cups diced organic yellow and red peppers and an organic diced onion. Also added 1 tsp each of organic garlic powder, cilantro and cumin after it had cooked awhile and I had tasted the recipe with the spices it called for. Served roasted organic carrots on the side. item not reviewed by moderator and published
This was great and so easy. Served it over crushed tortilla chips instead of rice. item not reviewed by moderator and published

This recipe is featured in:

Slow-Cooker Meals