Prep 30 mins
Cook 8 hrs
America's Test Kitchen
- 2 slices high-quality white bread, torn into quarters
- 1⁄4 cup whole milk
- 2 lbs ground beef (85% lean)
- 3 tablespoons vegetable oil
- 3 onions, minced
- 1⁄4 cup chili powder
- 1⁄4 cup tomato paste
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon minced fresh oregano (or 1 t. dried)
- 1⁄2 teaspoon red pepper flakes
- 1 (28 ounce) can tomato puree
- 1 (28 ounce) can diced tomatoes
- 2 (15 ounce) cans dark red kidney beans, drained and rinsed
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons minced canned chipotle chiles in adobo
- Mash bread and milk into paste in large bowl using fork.
- Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.
- Heat oil in a 12-inch skillet over med-high heat until shimmering.
- 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.
- 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 1 cup tomato puree, scraping up any browned bits; transfer to slow cooker.
- Stir remaining tomato puree, diced tomatoes with juice, beans, soy sauce, sugar, and chipotles into slow cooker.
- Cover and cook until beef is tender, 6-8 hours on LOW or 3-5 hours on HIGH.
- Let chili settle for 5 minutes, then remove fat from surface using large spoon.
- Break up any remaining large pieces of beef with spoon.
- Season with salt and pepper to taste and serve.
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.