Slow-Cooker Smoky Chili

By Yankee Magazine

Aug 01 2011

slow cooker


This flavorful smoky chili earned Third Prize in The 2012 Old Farmer’s Almanac Coffee Recipe Contest.

Submitted by Terri Crandall in Gardnerville, Nevada


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.