Slow-Cooker Chili

By cserumga

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

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)

Preparation

Step 1

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.