SLOW-COOKER CHILI

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Slow-Cooker Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 414 calorie, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 75 milligrams, Sodium 719 milligrams, Carbohydrate 40 grams, Fiber 7 grams, Protein 30 grams

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