Weeknight Beef Chili

• 2 slices high-quality white bread, torn into quarters
• 14 cup whole milk
• 2 lbs ground beef (85% lean)
• 3 tablespoons vegetable oil
• 3 onions, minced
• 14 cup chili powder
• 14 cup tomato paste
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon minced fresh oregano (or 1 t. dried)
• 12 teaspoon red pepper flakes
• 1 (28 ounce) can tomato puree
• 1 (28 ounce) can diced tomatoes
• 2 (15 ounce) cans dark red kidney beans, drained and rinsed
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons minced canned chipotle chiles in adobo

1. Mash bread and milk into paste in large bowl using fork.
2. Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.
3. Heat oil in a 12-inch skillet over med-high heat until shimmering.
4. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes.
5. 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.
6. Stir in 1 cup tomato puree, scraping up any browned bits; transfer to slow cooker.
7. Stir remaining tomato puree, diced tomatoes with juice, beans, soy sauce, sugar, and chipotles into slow cooker.
8. Cover and cook until beef is tender, 6-8 hours on LOW or 3-5 hours on HIGH.
9. Let chili settle for 5 minutes, then remove fat from surface using large spoon.
10. Break up any remaining large pieces of beef with spoon.
11. Season with salt and pepper to taste and serve.

white bread, milk, ground beef, vegetable oil, onions, chili powder, tomato paste, garlic, ground cumin, fresh oregano, red pepper, tomato puree, tomatoes, dark red kidney beans, soy sauce, brown sugar

Taken from www.food.com/recipe/weeknight-beef-chili-489632 (may not work)