America'S Test Kitchen Slow Cooker Weeknight Beef Chili - cooking recipe

Ingredients

2 slices white bread, torn into quarters
1/4 cup whole milk
2 lbs ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
3 onions, minced
1/2 tablespoon chili powder
1 (8 ounce) can tomato paste
6 garlic cloves, minced
2 teaspoons taco seasoning
1 teaspoon dried oregano
1 (28 ounce) can diced tomatoes
2 (15 ounce) cans red kidney beans, drained and rinsed
1 (15 ounce) can mushrooms
1 cup green pepper, chopped
3 tablespoons soy sauce
1 tablespoon brown sugar

Preparation

Mash bread and milk into paste in large bowl using fork.Mix in ground beef,1/2 tsp salt and 1/2 tsp pepper.
Heat oil in 12 inch skillet over medium high heat until shimmering.Add onions,chili powder,tomato paste,garlic,taco seasoning,oregano,green peppers,mushrooms and cook until onions 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 remaining tomato paste,scraping any browned bits;transfer to slow cooker.
Stir in diced tomatoes,with its juice,beans,soy sauce and brown sugar into slow cooker.Cover and cook until beef is tender,6-8 hours on low or 5 hours on high.
This can also be made in a dutch oven or large pot and kept at a low simmer for 4-5 hours.