Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

America's Test Kitchen

Ingredients Nutrition


  1. Mash bread and milk into paste in large bowl using fork.
  2. Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.
  3. Heat oil in a 12-inch skillet over med-high heat until shimmering.
  4. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes.
  5. 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.
  6. Stir in 1 cup tomato puree, scraping up any browned bits; transfer to slow cooker.
  7. Stir remaining tomato puree, diced tomatoes with juice, beans, soy sauce, sugar, and chipotles into slow cooker.
  8. Cover and cook until beef is tender, 6-8 hours on LOW or 3-5 hours on HIGH.
  9. Let chili settle for 5 minutes, then remove fat from surface using large spoon.
  10. Break up any remaining large pieces of beef with spoon.
  11. Season with salt and pepper to taste and serve.
Most Helpful

This was not as easy as most of the dump and cook recipes, a bit too labor intensive before putting it in the crockpot, but turned out quite good. The family enjoyed it but I think next time I will double the chipotle chiles as we like things with a bit more of a kick.

Kerena November 07, 2012