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Weeknight Beef Chili

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“America's Test Kitchen”
8hrs 30mins

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.

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