Beef and Bean Chili

Chili is just one of those hearty meals that warms your soul during the chilly fall and winter months. What I loved about this chili recipe is everything is natural with no additives.  A lot of the seasonings you already have in the house, so use them instead of the packages with additives and other ingredients. It may take a few minutes longer to add them, but it will be worth it in the end.
·         3 tablespoons olive oil
·         1 pound lean ground beef 

·         1 large onion, diced
·         4 cloves garlic, minced
·         8 ounces mushrooms, diced (about 3 cups)
·         2 tablespoons Worcestershire sauce
·         3 tablespoons chili powder
·         1 tablespoon paprika
·         2 teaspoons ground cumin
·         1/2 teaspoon salt
·         2 -15-ounce cans kidney beans, rinsed
·         3 cups reduced-sodium beef broth
Heat oil in large pot over medium-high heat. Add ground beef, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink.

Add mushrooms and cook, until the mushrooms are starting to soften, 5 to 7 minutes.

Add Worcestershire sauce, chili powder, paprika, cumin and salt and mix thoroughly.

Stir in kidney beans, then pour in broth; bring to a boil. 

Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened (about 50 minutes.) 

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