Ingredients
- 3 16-oz cans chili beans (pinto beans in mild sauce)
- 1 15-oz can tomato sauce
- 1 10-oz can diced tomatoes with green chilies (Rotel)
- 10 oz sliced cremini mushrooms
- 1.5 lbs ground beef, 85% lean
- 1 tbsp canola oil
- 1 yellow onion, chopped
- 1 tsp minced garlic
- 1 bay leaf
- ½ cup brewed coffee
- 1 tbsp sugar
- 1 tbsp chili powder
- 2 tsp cumin
- 1 ½ tsp salt
- pinch of cayenne pepper
For serving
- sour cream
- sliced or pickled jalapenos
- grated cheddar cheese
- cornbread wedges
Steps
- Heat the oil in a large heavy bottomed pot or dutch. Oven over medium high heat. Add the onions and fry until translucent for about five minutes. Add the ground beef and garlic and cook till browned.
- When the meat has browned, add the mushrooms then stir well. Cook for 5 more minutes until mushrooms become tender. Then, stir in the beans (with sauce), tomato sauce, rotel and brewed coffee.
- Bring chili to a boil and reduce heat and simmer. Add sugar, bay leaf, chili powder, cumin and salt. Continue simmering on low heat for about 45 minutes, stirring often. Adjust seasonings according to your taste preference.
- Serve chili in big bowls topped with sliced jalapenos, cheddar cheese, crumbled cornbread, and dollops of sour cream.
Enjoy!
