Meaty Mushroom Chili
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
American
Meaty Mushroom Chili
Description
Meaty Mushroom Chili starts by browning ground beef and chopped mushrooms together to blend their flavors and textures. Crispy bacon adds additional savory notes, cooked separately and combined with the meat. Aromatics like onion, red pepper, garlic, and jalapeño soften in reserved bacon fat for added richness and balanced heat. A blend of chili powder, cumin, oregano, paprika, and cayenne creates a layered spice profile.
The cooked meat, vegetables, and spices are combined with diced tomatoes, tomato sauce, kidney and pinto beans, and beef broth. The chili simmers gently for about two hours, allowing flavors to fully develop and ingredients to become tender. The result is a thick, robust chili with a complex meaty and spicy flavor and a satisfying texture from the mushrooms and beans.
This chili works well as a main dish served with toppings or sides such as cheese, sour cream, or cornbread. The balance of meat and mushrooms extends the dish’s richness and adds moisture without overpowering the chili’s bold seasoning.
Ingredients
- 1 1/2 pounds ground beef
- 12 ounces button mushrooms washed and chopped
- 4 lices Bacon chopped
- 1 yellow onion chopped
- 1 red pepper diced
- 4 cloves garlic minced
- 1 jalapeño seeds and membranes removed, diced
- 3 Tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano dried
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 diced tomatoes 14 ounce cans
- 1 tomato sauce 15 ounce can
- 2 Kidney Beans 16 ounce can, rinsed and drained
- 1 pinto beans 16 ounce can, rinsed and drained
- 1 cup beef broth
Instructions
- In a large skillet or dutch oven, combine the ground beef and chopped mushrooms and cook over medium-high heat until meat is browned and no longer pink. Drain off any fat and transfer the meat to a bowl.
- Add the chopped bacon to the same skillet or dutch oven and cook until crispy, then transfer to the bowl with the meat and mushrooms using a slotted spoon adn drain all but 2 tablespoons of the bacon fat.
- Add the onion, pepper, garlic, and jalapeno to the bacon fat in the skillet or dutch oven and cook over medium heat, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Stir in the seasonings and spices until evenly distributed.
- Return the meat and mushrooms back to the dutch oven (if using) or transfer everything to a slow cooker and add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and broth. If finishing on the stovetop, bring to a boil, then reduce heat to medium-low and simmer, covered for 2 hours. If using the slow cooker, cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Serve garnished with sour cream, grated cheddar cheese, diced avocado, jalapeno slices, and corn chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 67mg | 22% |
| Sodium | 586mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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