CROCKPOT EASY TACO CHILI

I like this recipe because the portion size is more reasonable for my family size and is very easy to put together. Sometimes I like to use pinto beans instead of black beans. From America's Test Kitchen Slow Cooker Revolution.

serves 4-6

2 cups frozen chopped onions (or 2 medium onions, minced)
1 (1-ounce) packet taco seasoning
2 Tb. tomato paste
2 Tb. vegetable oil (or reasonable substitute)
1 1/2 tsp. garlic powder (or 6 garlic cloves, minced)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 Tb. brown sugar
1 slice white sandwich bread, torn into quarters
2 Tb. whole milk
1 pound 85 percent lean ground beef
Salt and pepper
1 cup frozen corn

Microwave onions, taco seasoning, tomato paste, oil, and garlic powder in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir beans, tomato sauce, tomatoes with juice, and sugar into slow cooker.

Mash bread and milk into paste in large bowl using fork. Mix in ground beef and 1/4 teaspoon pepper using hands. Stir beef mixture into slow cooker, breaking up any large pieces. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 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. Stir in corn and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve.