America's Test Kitchen Slow Cooker Weeknight Beef Chili
- Ready In:
- 6hrs
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 2 slice white bread, torn into quarters
- 59.14 ml whole milk
- 907.18 g ground beef
- 2.46 ml salt
- 2.46 ml pepper
- 44.37 ml vegetable oil
- 3 onions, minced
- 7.39 ml chili powder
- 226.79 g can tomato paste
- 6 garlic cloves, minced
- 9.85 ml taco seasoning
- 4.92 ml dried oregano
- 793.78 g can diced tomatoes
- 2 (850.48 g) can red kidney beans, drained and rinsed
- 425.24 g can mushrooms
- 236.59 ml green pepper, chopped
- 44.37 ml soy sauce
- 14.79 ml brown sugar
directions
- Mash bread and milk into paste in large bowl using fork.Mix in ground beef,1/2 tsp salt and 1/2 tsp pepper.
- 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.
- 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.
- 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.
- This can also be made in a dutch oven or large pot and kept at a low simmer for 4-5 hours.
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RECIPE SUBMITTED BY
LuuvBunny
Canada
I live in St.John's Newfoundland Canada.I don't have a favorite cookbook as such but I have put together quite a collection of recipes that have interested me over the years.