Slow-Cooker Smoky Chili


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Average: 4.7 (3 votes)

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


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 garnish
shredded cheddar cheese, for garnish
chopped green onions, for garnish


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.


Makes 6 servings.

Preparation Method


–Terri Crandall, Gardnerville, Nevada

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