Slow Cooker Beef Chili

Beef Chili

1 slice white bread (‘good quality’)

¼ cup milk
1 pound beef
3 tablespoons olive oil
3 onions, minced
¼ cup chili powder
¼ cup tomato paste
6 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
28 ounce can tomato puree
28 ounce can diced tomatoes
2 (15 ounce) cans red kidney beans, drained and rinsed
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons minced canned chipotle chili in adobo sauce

Mix bread, milk and beef in a bowl until uniform. Set aside.

In 12 inch skillet combine oil, onions, chili powder, tomato paste, garlic, cumin, oregano and red pepper flakes. Cook over medium low heat for 8-10 minutes. The vegetables should become soft. Add to the slow cooker.

Add the beef to empty skillet and cook until the pink is gone (break it up into smaller pieces as you stir it around). Add to the slow cooker.  Add the tomato puree and scrape up the browned bits off the bottom of the skillet. Add to the slow cooker.

Add the rest of the ingredients and set on LOW for 6-8 hours. Adjust with salt and pepper and serve with cilantro, sour cream, freshly minced onion/tomato, and avocado.

The soup can be frozen for up to 3 months.

Fluffy Frosting

Fluffy Frosting

3 tablespoon all purpose flour
3/4 cup milk
3/4 teaspoon vanilla extract
6 tablespoons butter
6 tablespoons non-hydrogenated shortening
4 tablespoons sugar 

Combine flour and milk in a blender and whiz until combined well. Add to a saucepan and cook over medium heat until it starts to boil - be sure to stir constantly. Remove into a container and add vanilla. Cover and let cool completely in the fridge.

Beat butter and shortening until fluffy. Add the flour mixture and beat for 5 minutes. I do this in stand mixer and really crank up the speed.

Fill a pastry bag with frosting and frost the cupcakes.