ÃÛÌÒÁµÈË

Slow-Cooker Smoky Chili

Photo Credit
Brent Hofacker/shutterstock
The Editors
Yield
Makes 6 servings.
Category
Course
Preparation Method
Credit
–Terri Crandall, Gardnerville, Nevada

This recipe won third place in the Coffee Recipe Contest featured in The 2011 Old Farmer’s ÃÛÌÒÁµÈË.

Ingredients
1 pound stew meat
salt and pepper, to taste
2 tablespoons olive oil
3 slices bacon, chopped
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium clove garlic, minced
2 cans (14.5 ounces each) fire-roasted tomatoes
2 tablespoons ground ancho chiles
1 tablespoon chili powder
1-1/2 teaspoons cumin
1-1/2 teaspoons paprika
1 teaspoon salt
1/2 cup red wine
1 cup brewed coffee
1 can (4 ounces) diced green chiles
1 can (15 ounces) red kidney beans
1 can (15 ounces) cannellini beans
1 avocado, peeled and sliced, for topping (optional)
shredded cheddar cheese, for topping (optional)
chopped green onions, for topping (optional)
Instructions

Pat the meat dry and sprinkle with salt and pepper. In a large skillet over medium heat, warm the oil. Add the meat, bacon, and onion and brown. Add the remaining ingredients, except the beans and garnishes. Stir well, then transfer to a slow cooker and cook on high for 5 hours. About 15 minutes before serving, add the beans. Ladle into serving bowls and top with garnishes.

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors