2 cansdiced green chiles - 7-ounce each, hot or mild
2tablespoonschili powder (chilli powder in British English)
1tablespoonground cumin
2teaspoonoregano - Mexican oregano if you can find it
1 ½teaspoonssalt - to taste
1 ½teaspoonsground black pepper - to taste
4cupsred kidney beans - (optional) 1/2 cup per serving. I prefer kidney beans
Instructions
Heat a large, heavy stockpot or Dutch oven over medium-high heat (I use Le Creuset). Season the beef with salt (or salt substitute) and 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.
When all the beef has been browned, add the onions and bell peppers to the pan and saute 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.
Add the mushrooms, garlic, chili powder, cumin and oregano to the pot and stir well to make sure everything is coated. Cook, stirring often, for 2 to 3 minutes.
Add the spices and saute again briefly. This really helps to “bloom” the flavor in dry herbs and spices.
Add the crushed and diced tomatoes and the green chiles to the pot. I rinse the cans in a little water to ensure I get all the tomato out and then add that tomato water to the pot. I’d say it’s about 1 cup of water added.
Bring the chili to a boil, then reduce the heat to maintain a simmer, cover the pot and let cook until the meat is very tender, about 2 to 3 hours, stirring occasionally—season to taste with salt and pepper.