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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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

My Private Notes

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)