Slow Cooker Chili

Adapted from American Test Kitchen

2T oil
1-3 medium onions, minced
6 minced garlic cloves
1/4c chili powder
1 - 6oz can tomato paste
1T ground cumin
1/2t red pepper flakes
Salt
1 (28 oz) can diced tomatoes (I prefer to use ones with chilis in it to give the chili more heat)
2lb ground beef (I prefer 1lb beef and 1lb sausage)
1-2 (15.5 oz) cans dark red kidney beans, rinsed and drained.
1 (28oz) can tomato puree
2-4T minced chipotle chile in adobo sauce
3T soy sauce
1T fresh oregano leaves or 1t dried
1T brown sugar
Lime wedges for serving

Heat everything from oil to pepper flakes until onions are soft (10-15min)
Stir in diced tomates with their juice.
Transfer to slow cooker.
Brown the meat and drain the grease.
Transfer to slow cooker and add rest of ingredients.
Cook on low for 8-9 hours.
Serve with lime wedges, fritos, sour cream, cheese.
Can freeze.

Notes: Make the same week as Chiptole Barbeque Chicken to use up the can of chiptole chilies in adobe sauce. Also can make pork tacos that use 1-2 chiptole chilies.