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.)