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Slow-Cooker Smoky Chili | Almanac.com
Make slow-cooker smoky chili with stew meat, bacon, beans, and fire-roasted tomatoes. Coffee and red wine add depth to this hearty comfort-food recipe.
Rezept
Zutaten:
- 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 (
- 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)
Arbeitsschritte:
- 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.
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