Enjoy 20% off with a $60 purchase on our alpaca fleece products this week. 

Order Your Almanac Today!

Slow-Cooker Smoky Chili

Photo Credit
Brent Hofacker/shutterstock
The Editors
Yield
Makes 6 servings.
Category
Beans
Meat
Course
Main Dish
Preparation Method
Slow Cook
Credit
–Terri Crandall, Gardnerville, Nevada
Sources
Old Farmer's Almanac Contests
Print Friendly and PDF

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

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 Almanac Editors

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

What's cooking in The Old Farmer's Store?
More Like This

Comments