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Slow-Cooker Smoky Chili

Slow-Cooker Smoky Chili
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Third Prize—The 2012 Old Farmer's Almanac Coffee Recipe Contest. —Terri Crandall, 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.
Updated Monday, August 1st, 2011

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