Smoky Beef and Mushrooms Chili Recipe

Ingredients

• 4 tbsp olive oil, divided
• 16 oz mushrooms (cremini or button), sliced
• 1–2 jalapeños, seeded and diced (optional; or use 1 diced green bell pepper)
• 6 cloves garlic, minced
• 2 lb ground beef (85/15–90/10)
• 2 (10-oz) cans diced tomatoes, undrained
• 1 (8-oz) can tomato sauce
• 3–4 tbsp tomato paste
• 1/2 cup beef broth or water
• 1/4 cup chili powder
• 2 tbsp ground cumin
• 2 tbsp smoked paprika
• 1 tbsp dried oregano
• 2 tsp chipotle chili powder
• 1–1 1/2 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper

Instructions

1. 1

   StovetopHeat oil in a large pot. Sauté mushrooms and jalapeños (or bell pepper) until browned. Add garlic, beef, and spices; cook until beef is browned. Stir in diced tomatoes, tomato sauce, tomato paste, and broth. Bring to a boil, then simmer covered for 15 minutes. Uncover and simmer 30 minutes more until thickened. Adjust seasoning and serve with toppings.

2. 2

   Slow CookerBrown mushrooms, peppers, beef, garlic, and spices in a skillet. Transfer to slow cooker with diced tomatoes, tomato sauce, tomato paste, and broth. Stir to combine. Cook on Low 6–8 hours or High 3–4 hours. Taste and season before serving.

3. 3

   Serving IdeasThis chili is delicious on its own — but it’s also incredible served over mac and cheese and topped with sharp cheddar for a cozy twist. You can also make sloppy joes, chili dogs, stuffed baked potatoes, or even loaded chili fries or nachos.