Warm up with some chili

Easy Chili Servings: 4-6 Start to finish, Pressure Cooker: 50 minutes Start to finish, Slow Cooker: 4 hours 30 minutes INGREDIENTS 1 slice hearty white sandwich bread, torn into 1 inch pieces 2 tablespoons whole milk Salt and pepper 1 pound 85 percent lean ground beef 2 tablespoons vegetable oil 1 onion, chopped fine 2 tablespoons chili powder 2 teaspoons ground cumin 4 garlic cloves, minced 1 cup chicken broth, plus extra as needed 2 (15 ounce) cans kidney beans, rinsed 1 (28 ounce) can crushed tomatoes INSTRUCTIONS Mash bread, milk, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper into paste in large bowl using fork. Add ground beef and knead with hands until well combined. Using highest saute or browning function, heat oil in multi-cooker until shimmering. Add onion and 1⁄4 teaspoon salt and cook until onion is softened, about 5 minutes. Stir in chili powder, cumin, and garlic and cook until fragrant, about 30 seconds. Add beef mixture and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in broth, scraping up any browned bits, then stir in beans and tomatoes. — To pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes. Turn off multicooker and quickrelease pressure. Carefully remove lid, allowing steam to escape away from you. — To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until flavors meld, 3 to 4 hours. Turn off multicooker and carefully remove lid, allowing steam to escape away from you. Adjust chili consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve. Easy turkey chili: Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe. Substitute 1 pound ground turkey for ground beef. Break turkey mixture into pieces no smaller than 1 inch when browning in step 2. Easy five-alarm chili: Add 2 minced jalapeno chilies to multicooker with onions. Add 1⁄4 cup minced canned chipotle chili in adobo and 1 teaspoon cayenne pepper to multicooker with chili powder.

— America’s Test Kitchen via AP

JOE KELLER/AMERICA’S TEST KITCHEN VIA AP