Slow-Cooker Chili

written by CrockPot Cooking | January 31, 2021

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.