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

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    4 Reviews
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    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.
    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!
    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?
    OMG - this is sooo good - and it was so easy to make. I'm going to share it with friends!
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    This recipe is featured in:

    Slow-Cooker Meals