Mmmm chili. The perfect food for a cold fall or winter day. Best enjoyed while watching some football while the snow falls outside. This chili recipe is my go to chili recipe that can be cooked over the stove or in a crockpot. The secret weapon is the diced green chilies! Enjoy!
In a nonstick sauté pan, heat to medium and add the two tbsp. of olive oil. Once heated add the diced onion, garlic and mushrooms. Sauté approximately eight minutes or until onions have become translucent and the mushrooms have shrank in size. Remove from the pan and set aside in a glass bowl.
Return to the stove top and add the ground beef to the pan. Use a wooden spoon to break apart the meat, stirring frequently until cooked through. Add the salt and pepper to season and add in the cooked mushrooms, onions and garlic, until all are combined.
Add the four tbsp. of chili powder and stir thoroughly for one minute.
Add the diced green chilies and stir for one minute. Next add the can of diced tomatoes and stir for one minute.
Add the cooked red and black beans as well as the two 16.5 oz. cans of tomato sauce. Stir until all are combined.
Reduce heat to low and cook for two hours so that flavors can develop. Check every 30 minutes and stir. Alternatively you can transition from the stove top to a crockpot and put the crockpot setting on low and cook for two hours.
Serve with a side of tortilla chips and top with shredded cheddar cheese and sour cream if you like. Bon appetite!
- 16 oz. of ground beef (or ground turkey, chicken or pork)
- 2 tbsp. of olive oil
- 1 onion
- 2 cloves of garlic
- 1 16.5 oz. can of diced tomatoes
- 2 16.5 oz cans of tomato sauce
- 8 oz. of diced mushrooms
- 1 small can of diced green chilies (a must have)
- 8 oz. of black beans (canned or dried, if dried make sure they have been fully cooked)
- 8 oz. of red beans (canned or dried, if dried make sure they have been fully cooked)
- 4 tbsp. of tried chili powder
- 1/4 tsp. of pepper
- 1/2 tsp. of salt