Ingredients
- 3 tablespoons onion powder
- 1 1/2 teaspoons granulated garlic
- 1/4 cup chili powder
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon oregano
- 2 slices whole wheat bread
- 1/4 cup 1% milk
- 2 lbs lean ground beef
- 1/4 cup tomato paste
- 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 dark brown sugar
Instructions
- Mix all the spices together and set aside.
- In a medium bowl, mash together milk and bread until it forms a paste.
- Using you hands, mix in the beef, spices, tomato paste, and milk/bread paste until all the ingredients are blended together. Don't over mix.
- In a large pan heat oil on high. Cook meat mixture, in batches if needed, until it is browned and no longer pink in the middle. Transfer to slow cooker.
- Add tomato puree, diced tomatoes, kidney beans, soy sauce, and brown sugar to the slow cooker. Stir a couple times until everything is blended.
- Cook on high 3-5 hours or low 6-8 hours. Mine cooked perfectly on high for 5 hours.
Notes
Make ahead instructions
This recipe can be made completely ahead of time and frozen for future meals. You can also make this into a slow cooker freezer kit. Prep the meat, let cool, then add to a large ziplock bag with the rest of the ingredients. Take out the day before to let thaw in the refrigerator. Place ingredients in the slow cooker and continue cooking as instructed in directions.
Nutrition
Serving: 1g | Calories: 378kcal | Carbohydrates: 45g | Protein: 32g | Fat: 8g | Fiber: 12g | Sugar: 9g