Slow-Cooker Chili

Ingredients

• 2 pounds beef chuck cut into 1 1/2-inch pieces
• 30 ounce pinto beans canned (do not drain)
• 1 tablespoon chili powder 
• 0.5 cup hot-brewed coffee brewed
• 4 cups rice white cooked
• 4 servings kosher salt and pepper freshly ground
• 0.3 cup tomato paste 
• 0.5 cup tortilla chips crushed

Equipment

• bowl
• slow cooker

Directions

1. 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.
2. Cover the slow cooker and cook on low until the beef is tender, 8 hours. Season with salt.
3. Serve the chili with the rice; top with cheese, scallions and avocado.
4. Photograph by Antonis Achilleos