This was the second of the crock pot recipes I made for my daughter and I. Chili was the first thing she asked for; this made her quite happy. This isn't a particularly spicy chili, there's a subtle heat - you can always kick it up if you prefer it spicier, this is more to my liking though. I found the recipe in a book I got from the library.
2 slices white bread, torn into quarters
1/4 cup whole milk
2 lbs 85% lean ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
3 onions, minced
1/4 cup chili powder
1/4 cup tomato paste
6 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
1/2 teaspoon red pepper flakes
1 (28 ounce) can tomato puree
1 (28 ounce) cans diced tomatoes
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (15 ounce) cans mushrooms
3 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons minced canned chipotle chile in adobo sauce
1. Mash bread and milk into paste in large bowl using fork. Mix in ground beef,1/2 tsp salt and 1/2 tsp pepper using hands.
2. Heat oil in 12 inch skillet over medium-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until onions are softened and lightly browned 8-10 minutes.
3. 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 any browned bits; transfer to slow cooker.
4. Stir in remaining tomato puree, diced tomatoes with juice, beans, soy sauce, brown sugar, and chipotles into slow cooker. Cover and cook until beef is tender, 6-8 hours on low or 3-5 hours on high.
5. 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.