Slow-Cooker Ground Beef Chili

By phototex

Ingredients

• 2 tablespoons vegetable oil
• 3 medium onions, minced
• 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
• 1/4 cup chili powder
• 1/4 cup tomato paste
• 1 tablespoon ground cumin
• 1/2 teaspoon red pepper flakes
• Table salt
• 1 (28-ounce) can diced tomatoes
• 2 pounds 85 percent lean ground beef
• 2 (15.5-ounce) cans dark red kidney or black beans, rinsed and drained
• 1 (28-ounce) can tomato puree
• 2-4 tablespoons minced chipotle chile in adobo sauce
• 3 tablespoons soy sauce
• 1 tablespoon minced fresh oregano leaves (or 1 teaspoon dried)
• 1 tablespoon brown sugar
• Ground black pepper
• Lime wedges, for serving

Details

Servings 8
Adapted from cooksillustrated.com

Preparation

Step 1

1. Heat oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add onions, garlic, chili powder, tomato paste, cumin, pepper flakes, and 1/4 teaspoon salt and cook until onions are softened and lightly browned, 10 to 15 minutes. Stir in diced tomatoes with their juice, scraping up any browned bits.
2. Transfer onion and tomato mixture to slow cooker, insert and stir in beef, beans, tomato puree, chipotle, soy sauce, oregano, and sugar until evenly combined. Cover and cook on low until meat is tender, 8 to 9 hours. (Alternatively, cover and cook on high for 5 to 6 hours.)
3. Gently tilt slow cooker insert and remove as much fat as possible from surface of chili using larger, flat spoon. Season with salt and pepper and serve with lime wedges.