America'S Test Kitchen Slow Cooker Weeknight Beef Chili

• 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

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.
2. 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.
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 remaining tomato paste,scraping any browned bits;transfer to slow cooker.
4. 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.
5. This can also be made in a dutch oven or large pot and kept at a low simmer for 4-5 hours.

white bread, milk, ground beef, salt, pepper, vegetable oil, onions, chili powder, tomato paste, garlic, taco, oregano, tomatoes, red kidney beans, mushrooms, green pepper, soy sauce, brown sugar

Taken from www.food.com/recipe/americas-test-kitchen-slow-cooker-weeknight-beef-chili-514544 (may not work)