Slow-Cooker Chili

Total Time:
8 hr 10 min
Prep:
10 min
Cook:
8 hr

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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)
Directions

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


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    This recipe is featured in:

    Slow-Cooker Meals