Slow-Cooker Chili

• 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)

1. Mix the tomato paste and coffee in a small bowl; set aside.
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. Stir in the beans (with their liquid), the coffee mixture and the tortilla chips.
4. Cover the slow cooker and cook on low until the beef is tender, 8 hours.
5. Season with salt.
6. Serve the chili with the rice; top with cheese, scallions and avocado.
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. Photograph by Antonis Achilleos

tomato paste, coffee, beef chuck, chili powder, kosher salt, pinto beans, tortilla chips, white rice, cheddar cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-chili.html (may not work)