CROCKPOT WEEKNIGHT BEEF CHILI

This is the official favorite chili recipe in our house. It's nothing fancy but everyone loves it. I often serve it on top of Fritos with shredded cheese and sour cream on top (AKA "Frito Pie") but we love it with cornbread as well. This recipe is slightly adapted from America's Test Kitchen's Weeknight Beef Chili.

serves 8-12

2 slices high-quality sandwich bread, torn into quarters

1/4 cup whole milk

2 pounds 85% lean ground beef (90% lean works great too)

Salt and pepper

3 Tb. oil (I use extra-light olive oil, any light-colored oil will do)

1 large yellow onion, diced fine (about 2 cups chopped onions)

1/4 cup chili powder

1/4 cup tomato paste

6 garlic cloves, minced

1 Tb. ground cumin

1 tsp. dried oregano

1/2 tsp. red pepper flakes

1/2 tsp. chipotle chili powder

1 (28 oz.) can tomato puree

1 (28 oz.) can diced tomatoes

2 (15 oz.) cans dark red kidney beans, drained and rinsed

3 Tb. soy sauce

1 Tb. brown sugar

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 large pot over medium-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, red pepper flakes, and chipotle chili powder and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

Stir in beef mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink. Stir in tomato puree, scraping up any browned bits in the pot; transfer to slow cooker.

Stir diced tomatoes, beans, soy sauce, and sugar 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. Season with salt and pepper to taste and serve.