Ingredients
Meat and Mushrooms
- 1 1/2 pounds ground beef
- 12 ounces button mushrooms, washed and chopped
- 4 slices bacon, chopped
Vegetables and Aromatics
- 1 yellow onion, chopped
- 1 red pepper, diced
- 4 cloves garlic, minced
- 1 jalapeno, seeds and membranes removed, diced
Spices and Seasonings
- 3 Tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Canned Goods and Liquids
- 2 (14 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 1 (16 ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
Instructions
- Brown Meat and Mushrooms: In a large skillet or Dutch oven, combine the ground beef and chopped mushrooms. Cook over medium-high heat until the meat is browned and no longer pink. Drain off any fat and transfer the meat mixture to a bowl.
- Cook Bacon: Add the chopped bacon to the same skillet or Dutch oven and cook until crispy. Transfer the bacon to the bowl with the meat and mushrooms using a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet, draining off any excess fat.
- Sauté Vegetables and Aromatics: Add the chopped onion, red pepper, garlic, and diced jalapeno to the reserved bacon fat in the skillet or Dutch oven. Cook over medium heat, stirring occasionally, until the onions soften and become translucent, about 5 minutes. Stir in chili powder, cumin, oregano, sugar, salt, black pepper, paprika, and cayenne pepper until evenly distributed.
- Combine Ingredients and Cook: Return the browned meat and mushrooms along with the crispy bacon back to the Dutch oven. Add diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. If finishing on the stovetop, bring the chili to a boil, then reduce heat to medium-low and simmer covered for 2 hours. Alternatively, transfer everything to a slow cooker and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Serve: Ladle the chili into bowls and garnish with sour cream, grated cheddar cheese, diced avocado, jalapeno slices, and corn chips as desired.
Notes
- For a thicker chili, simmer uncovered for the last 30 minutes to reduce liquid.
- Adjust chili powder and cayenne pepper to your preferred spice level.
- Using a Dutch oven on the stovetop intensifies the flavors with slow simmering, but the slow cooker option is perfect for convenient set-it-and-forget-it cooking.
- Serve with honey-drenched cornbread for a traditional, comforting meal.
- You can substitute ground turkey or chicken for a leaner protein variation.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
