Description
Comfort food on your mind? Then you have to make this delicious and hearty chili recipe!
Ingredients
Chili:
- Olive Oil (1 to 2 Tablespoons)
- Onion (White or Yellow), Diced (1)
- Green Pepper, Diced (1)
- White Mushrooms, Sliced (454 Grams)
- Garlic, Minced (3 Cloves)
- Ground Beef (1 Pound)
- Crushed Tomatoes (28 oz Can)
- Diced Tomatoes (28 oz Can)
- Red Kidney Beans (19 oz Can)
- Pinto Beans (19 oz Can)
- Jalapeño Pepper (1 Half)
- Chili Powder (2 Tablespoons)
- Cumin (1 Tablespoon)
- Garlic Powder (1 Teaspoon)
- Salt (1/4 Teaspoon)
- Pepper (1/4 Teaspoon)
Optional Toppings:
- Sour Cream
- Cheddar Cheese, Grated
- Green Onion, Chopped
- Jalapeño, Sliced
Instructions
- Saute: Dice the onion and green peppers. Add both to a large pot with olive oil and cook over medium heat until soft and transparent. Slice the mushrooms and add to the same pot. Increase to slightly higher heat, and occasionally stir until most of the liquid is absorbed. Mince the garlic and add to the pot. After 1 minute, turn the heat down to low and occasionally stir while you make the ground beef separately.
- Cook: In a separate pan with olive oil, cook the ground beef until no longer pink on medium heat. Transfer the ground beef to the large pot, stir and increase heat to medium.
- Simmer: Add and stir in the crushed and diced tomatoes, red kidney and pinto beans, half of the jalapeño pepper (sliced), and the chili powder, cumin, garlic powder, salt and pepper. Bring the pot to a boil. Once the pot reaches a boil, reduce heat to low and let the chili simmer uncovered for about 30 - 40 minutes until it reaches your desired thickness.
- Serve: Serve with your choice of toppings, including shredded cheese, sour cream, green onion, and or additional jalapeño pepper slices. Serve with a side of fresh buttered bread.
Notes
Scroll up to the full blog post for FAQ and Tips.
Nutrition facts are estimates only.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: lunch, dinner, side dish
- Method: stove top
- Cuisine: mexican