Slow Cooker Chili Con Carne
Votes: 1
Time: 8 hours 10 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 414, total fat 14 G., saturated fats G., proteins 30 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 414, total fat 14 G., saturated fats G., proteins 30 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.
A simple and healthy version of Tex-Mex chili with meat for the slow cooker. It contains only the most basic ingredients: beef, chili peppers, canned beans, a little tomato paste, and corn chips for thickness. This chili doesn't overwhelm with a kaleidoscope of spices, and a half cup of brewed coffee, which also enhances the flavor of the red meat, gives it a deeper, richer flavor. Once the dish is ready, you can customize it with additional ingredients of your choice, such as cheese, avocado, herbs, or sauces. Serve chili con carne with cooked rice or corn tortillas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup tomato paste
- 0.5 cups of brewed coffee
- 1 kg of beef shoulder, cut into 4 cm pieces.
- 1 tbsp chili powder
- 2 x 14 oz cans pinto beans (reserve liquid)
- 0.5 cup crushed tortilla chips
- 4 cups cooked white rice
- Grated cheddar, sliced green onions and diced avocado, for serving (optional)
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Recipes with similar ingredients: tomato paste, coffee, beef, chili seasoning, pinto beans, tortilla, rice, cheddar cheese, green onions, Avocado
Cooking the dish according to the recipe:
- In a small bowl, combine the tomato paste and coffee. In a 6-quart slow cooker, combine the meat with chili powder, 1.5 teaspoons salt and 1/4 teaspoon pepper. Stir in the beans (including the liquid), coffee mixture and chips.
- Cover and cook over low heat until the beef is cooked through, about 8 hours. Season with salt to taste. Serve the chili over rice, topped with cheese, green onions, and avocado.
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