There are a few different theories about the origins of beef chili. One popular theory is that it was first made by ranch hands in Texas. These workers were often paid in beef, so they had to get creative with how they cooked it. They would slow cook the beef over an open fire, adding spices to make it more flavourful.
Another theory is that beef chili was first made in New Mexico. This state is known for its spicy food, so it makes sense that they would be the ones to come up with this dish.
No matter where beef chili came from, it is now a popular dish all over the world. If you haven’t tried it yet, what are you waiting for? It’s time to get cooking! Try this version of a beef and mushroom chili.
Beef and Mushroom Chili
You’ll never miss the beans in this chunky beef chili thanks to a flavor-packed and satisfying combination of fresh vegetables and Portobello mushrooms. To top it off, a nice blend of herbs and spices pulls it all together into a delicious and filling meal.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium white onion diced
- 2 large carrots diced
- 2 medium celery stalks diced
- 2 medium red bell peppers diced
- 1 pound Portobello mushrooms chopped
- 1 medium jalapeno pepper minced
- 1½ pounds ground beef
- 2-3 clove garlic cloves minced
- 1 teaspoon Sea salt to taste
- 1 teaspoon black pepper to taste
- 2 teaspoon oregano dried
- 1 tablespoon ground cumin
- 2 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 tablespoon tomato paste
- 1 can crushed tomatoes undrained
- 1 cup beef or chicken broth, preferably organic
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.
- Add in the ground beef and garlic and generously season with salt and black pepper, to taste. Cook, breaking up the meat with a wooden spoon, until the beef is browned, around 5-6 minutes.
- Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant.
- Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.
- Remove from heat and adjust seasonings, if necessary. Top with pickled jalapeno pepper and red onion or diced avocado and cilantro, if desired, and serve immediately.
Nutrition
Calories: 507kcalCarbohydrates: 17gProtein: 30gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 107mgSodium: 661mgPotassium: 1188mgFiber: 5gSugar: 9gVitamin A: 5874IUVitamin C: 64mgCalcium: 97mgIron: 6mg
Tried this recipe?Let us know how it was!
