Slow-Cooker Chili

1. 1

   Mix the tomato paste and coffee in a small bowl; set aside.

2. 2

   Toss the meat with the chili powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a 6-quart slow cooker.

3. 3

   Stir in the beans (with their liquid), the coffee mixture and the tortilla chips.

4. 4

   Cover the slow cooker and cook on low until the beef is tender, 8 hours.

5. 5

   Season with salt.

6. 6

   Serve the chili with the rice; top with cheese, scallions and avocado.

7. 7

   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

8. 8

   Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.