Slow Cooker Chili Con Carne

Ingredients:

• 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)

Preparation:

1. 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.
2. 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.