Slow-Cooker Chili
- Level: Easy
- Total: 8 hr 10 min
- Prep: 10 min
- Cook: 8 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 414 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 75 milligrams
- Sodium
- 719 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 7 grams
- Protein
- 30 grams
- Level: Easy
- Total: 8 hr 10 min
- Prep: 10 min
- Cook: 8 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 414 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 75 milligrams
- Sodium
- 719 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 7 grams
- Protein
- 30 grams
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.
