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Mushroom-Beef Chili

Mushroom-Beef Chili

This mushroom-beef chili is filled with tons of spices with depth from cocoa powder. It's finished with crunchy cabbage slaw to give you a big bang of textures and flavors in every bite.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Inactive time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 408kcal

Equipment

Ingredients

  • 1 pound ground beef
  • 8 ounces baby Bella mushrooms, minced in a food processor
  • 2 tablespoons neutral oil, plus a bit more for blooming the spices
  • 1 red bell pepper, trimmed, seeded, and diced
  • 1 jalapeño, trimmed and diced
  • 1 yellow onion, peeled and diced
  • 2 tablespoons chili powder
  • 1 tablespoons cumin
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons ancho chile powder
  • 2 teaspoons cocoa powder
  • ½ teaspoon cayenne powder, more or less to taste
  • 1 cup water, plus more if needed
  • 2 14.5- ounce cans crushed tomatoes
  • 7- ounce can diced green chilies
  • 14.5- ounce can black beans, drained and rinsed
  • Salt and pepper

Cabbage slaw:

  • 1 cup shredded red cabbage
  • 1 lime, juiced
  • 2 teaspoons simple syrup or use 2 teaspoons granulated sugar dissolved in 1 tablespoon warm water
  • 1 tablespoon fresh cilantro, minced
  • 1 jalapeño, trimmed and minced
  • Salt

For serving:

Instructions

Brown the beef:

  • Turn the heat on a large pot to medium-high. Add the beef and season with salt and pepper. Cook for 15 minutes, breaking it up as it cooks, until browned and cooked through. Transfer to a paper towel-lined plate.

Cook the mushrooms:

  • Add the mushrooms to the pot and cook for 6-8 minutes until all water releases from the mushrooms and evaporates. Season with salt and pepper. Add to the plate with the beef.

Sauté the chili aromatics:

  • Heat 2 tablespoons neutral oil in the pot and add the onion, bell pepper, and minced jalapeño. Cook for 6-8 minutes. Season with salt.

Bloom the spices:

  • Mix spices–chili powder, cumin, paprika, garlic powder, ancho chile powder, cocoa powder, and cayenne–in a bowl.
  • Make a well in the middle of the vegetables and heat 1-2 teaspoons more neutral oil. Add the spices and cook for 1 minute until fragrant. Toss to coat the vegetables in the spices.

Simmer the chili:

  • Pour in the water and bring to a boil. Add the tomatoes, green chilies, and black beans. Bring to a boil. Return the beef and mushrooms to the chili. Reduce heat and add salt and pepper. Simmer for 30-40 mins. Taste and season. If you like, you can add a pinch of granulated or brown sugar to the chili as it simmers.

Make the cabbage slaw:

  • Combine the shredded red cabbage with simple syrup, jalapeño, cilantro, and lime juice in a bowl. Add salt and refrigerate as the chili finishes simmering.

To serve:

  • Ladle chili into bowls and pile cabbage on top. Serve with avocado, lime, and cilantro. Enjoy!

Nutrition

Calories: 408kcal | Carbohydrates: 48g | Protein: 40g | Fat: 8g | Sodium: 525mg | Fiber: 17g | Sugar: 10g | Vitamin C: 82mg
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