Slow-Cooker Chili

Name: Slow-Cooker Chili
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H10M0.000S
Yield: 4 servings
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)

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Level: Easy
Total: 8 hr 10 min

Prep: 10 min
Cook: 8 hr

Yield: 4 servings

Nutrition Info

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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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine