When The Hubs and I got married, I asked his mother for a few of his favorite recipes. One that she shared (along with his special chili spoon) was her recipe for chili. It is a little non-traditional in that it contains mushrooms, but he loves it and so do I. The recipe is really easy, and is delicious reheated, so it is one that I often include on our weekly meal plan during the cold winter months. I have adjusted the recipe a bit, and swapped a couple of ingredients I don’t typically keep on hand for ones that are always in my pantry. My version is what I am sharing below. Pair it with some corn bread and a fresh salad, and you have a warm, delicious, and filling meal for those cold winter nights. On the rare occasions when we end up with leftovers, I’ve found this recipe also holds up well to freezing.
Ground Beef & Mushroom Chili
- 1# ground beef (also good with ground turkey)
- 1 15 oz can mild chili beans
- 1 15 oz can kidney beans (dark or light), drained and rinsed
- 1 8 oz can mushroom stems and pieces, drained
- 1 15 oz can tomato sauce
- 1 15 oz can diced tomatoes
- 2 t chili powder
- 1/4 C diced onion (or 2 T dried minced onion)
- 3/4 C ketchup
- Kosher salt and freshly ground pepper, to taste
Sweat diced onion in large pot over medium-high heat. Add beef, season with salt and pepper. Brown beef, then drain any excess fat. Add all other ingredients, plus 1 can full of water. If you are substituting dried minced onion for fresh, this is the point you would add it. Cover, reduce heat to low. Cook for one hour, stirring occasionally.