This is a slow-simmered ground beef chili loaded with red peppers, mushrooms, and onions — built to feed eight people and hold up well through the week. It uses 96% lean ground beef, two kinds of tomatoes, diced green chiles, and optional kidney beans, so every bowl delivers a solid, complete meal without much effort beyond chopping and waiting.
The technique that matters
Two steps carry this recipe. First, browning the beef properly — don’t crowd the pot and don’t stir constantly. Let the meat sit against the hot surface until a dark crust forms. That crust is where the flavor lives, and it dissolves into the liquid later, giving the whole pot depth that spices alone can’t replicate. Second, blooming the spices. After the mushrooms and garlic go in, you add the chili powder, cumin, and oregano directly to the dry-ish pan and stir them around for two to three minutes before any liquid touches them. Heat activates the fat-soluble compounds in dried spices. Skip this step and the chili tastes flat. Do it and the difference is obvious.
Substitutions that actually work
- 96% lean ground beef: If you can only find 85% or 90% lean, drain the excess fat after browning before adding vegetables — otherwise the chili can turn greasy after it sits.
- Cremini mushrooms: Button mushrooms work identically. Portobello caps (diced small) add more body. Avoid canned mushrooms — they go rubbery over a two-hour simmer.
- Diced green chiles: Fresh roasted poblanos work well if you have them. For less heat, use one can instead of two. Skip the canned chiles entirely and the chili is noticeably milder but still good.
- Red kidney beans: Black beans or pinto beans are direct swaps. If you’re using dried beans cooked from scratch, two 15 oz cans equal roughly 3 cups cooked.
- Mexican oregano: Regular dried oregano is fine. Mexican oregano has a slightly citrusy edge, but the difference is subtle once everything else is in the pot.
If something goes sideways
- Chili tastes thin and watery after an hour: Remove the lid and let it simmer uncovered for 20–30 minutes. The liquid will reduce and the texture will tighten up significantly.
- Chili tastes bitter: This usually means the spices scorched during blooming. Add a teaspoon of sugar or a small squeeze of tomato paste to round it out. Next time, keep the heat at medium and stir constantly during the bloom.
- Beef is clumping in large chunks: Break it up with a wooden spoon or potato masher early in the cook. Once the liquid goes in, large clumps are hard to break apart without making the texture uneven.
- Too spicy after tasting: Stir in a tablespoon of tomato paste or add another half-can of crushed tomatoes. A small spoonful of sour cream stirred directly into the pot also works — skip the garnish bowl, not worth the extra dish.
- Beans turning mushy: Canned beans added at the start of a two-hour simmer will break down. Add them in the last 20–30 minutes of cooking to keep their shape.
Storage and reheating
Refrigerate leftovers in a sealed container within two hours of cooking. It keeps well for up to five days and the flavor genuinely improves by day two as the spices settle. For freezing, portion into airtight containers or zip-lock bags (lay flat to save space) and freeze for up to three months. Thaw overnight in the fridge before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, adding a splash of water if it has thickened too much. The microwave works fine for single portions — cover loosely and heat in 90-second intervals, stirring between each, until it reaches 165°F (74°C) throughout.
Easy Beef and Veggie Chili (Slow Simmered)
Equipment
Ingredients
- 8 oz cremini mushrooms - or button mushrooms ; 225g, sliced
- 1 (14 oz / 400g) can diced tomatoes
- 2 (7 oz / 200g each) cans diced green chiles - hot or mild, to taste
1 tablespoon cumin - ground
- 4 cups cooked red kidney beans - about 2 x 15 oz / 425g cans, drained and rinsed (optional)
Instructions
- Heat a large, heavy stockpot or Dutch oven over medium-high heat. Season the beef with salt and pepper.2 lb ground beef (minced beef), 1 1/2 teaspoons salt, 1 1/2 teaspoons ground black pepper
- Add the olive oil to the hot pan and swirl to ensure the surface is coated. Add the ground beef and cook the meat until well browned.1 tablespoon olive oil, 2 lb ground beef (minced beef)
- When all the beef has been browned, add the onions and bell peppers to the pan and sauté until the veggies are starting to soften and the moisture has deglazed the brown bits from the bottom of the pan (this is pure flavor!), about 7 to 10 minutes.2 medium white onion, 3 medium red pepper (red capsicum)
- Add the mushrooms and garlic to the pot and cook for 1 minute until fragrant. Add the chili powder, cumin, and oregano and stir well to coat everything in the spices. Cook, stirring often, for 2 to 3 minutes to bloom the spices — this deepens their flavour significantly.8 oz cremini mushrooms, 4 cloves garlic, 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons dried oregano
- Add the crushed tomatoes, diced tomatoes, and green chiles to the pot. Rinse each can with a splash of water (about 1 cup / 240ml total) and add the liquid to the pot — this ensures no tomato is wasted and helps thin the chili to the right consistency.1 (28 oz / 794g) can passata or crushed tomatoes (tomato puree with seeds removed), 1 (14 oz / 400g) can diced tomatoes, 2 (7 oz / 200g each) cans diced green chiles, 1 cup water
- Bring the chili to a boil, then reduce the heat to low and maintain a gentle simmer. Cover the pot and cook for 1.5 to 2 hours, stirring occasionally, to allow the flavours to meld and the sauce to thicken. If using kidney beans, add them in the last 30 minutes of cooking. Season to taste with salt and pepper before serving.4 cups cooked red kidney beans, 1 1/2 teaspoons salt, 1 1/2 teaspoons ground black pepper
Notes
Nutrition
Frequently asked questions
Can I make this chili in a slow cooker instead of on the stovetop?
Yes, but brown the beef and bloom the spices on the stovetop first — don’t skip those steps. Transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours; add the beans in the last hour.
How do I know when the ground beef is fully cooked?
Ground beef is safe to eat at an internal temperature of 160°F (71°C) — no pink should remain. In a chili context, if the meat is well browned and broken up before the liquid goes in, it will be fully cooked long before the two-hour simmer is done.
Can I double this recipe to feed a larger group?
Yes, but you’ll need at least a 10–12 quart pot to avoid overflow as it simmers. Browning time for the beef will increase — work in two batches so the meat browns rather than steams.
What can I serve with this to make it a more filling meal?
Cornbread or a thick slice of crusty bread handles the liquid well and adds carbohydrates to round out the meal. Brown rice or a baked potato on the side also works if you want to stretch eight servings further without making a second dish.
