America's Test Kitchen Slow Cooker Weeknight Beef Chili

Total Time: 6 hrs Preparation Time: 6 hrs

Ingredients

• Servings: 8
• 2 slices bread, torn into quarters
• 1/4 cup whole milk
• 2 lbs ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons vegetable oil
• 3 onions, minced
• 1/2 tablespoon chili powder
• 1 (8 ounce) can tomato paste
• 6 garlic cloves, minced
• 2 teaspoons taco seasoning
• 1 teaspoon dried oregano
• 1 (28 ounce) can diced tomatoes
• 2 (15 ounce) cans red kidney beans, drained and rinsed
• 1 (15 ounce) can mushrooms
• 1 cup green pepper, chopped
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar

Recipe

• 1 mash bread and milk into paste in large bowl using fork.mix in ground beef,1/2 tsp salt and 1/2 tsp pepper.
• 2 heat oil in 12 inch skillet over medium high heat until shimmering.add onions,chili powder,tomato paste,garlic,taco seasoning,oregano,green peppers,mushrooms and cook until onions are softened and lightly browned 8-10 minutes.
• 3 stir in beef mixture,1 pound at a time and cook,breaking up any large pieces with wooden spoon until no longer pink about 3 minutes per pound.stir in remaining tomato paste,scraping any browned bits;transfer to slow cooker.
• 4 stir in diced tomatoes,with its juice,beans,soy sauce and brown sugar into slow cooker.cover and cook until beef is tender,6-8 hours on low or 5 hours on high.
• 5 this can also be made in a dutch oven or large pot and kept at a low simmer for 4-5 hours.