Weeknight Beef Chili

"America's Test Kitchen"
 
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Ready In:
8hrs 30mins
Ingredients:
17
Serves:
10
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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