Ingredients
Scale
- 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
Instructions
- Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the onions and sauté until translucent — about five minutes. Add the ground beef and garlic and cook until browned.
- When the meat has browned, add the mushrooms and stir well. Cook for five more minutes, until mushrooms become tender. Then, stir in the beans (with sauce), tomato sauce, Rotel, and brewed coffee.
- Bring chili to a boil, then reduce heat and simmer. Add the sugar, bay leaf, chili powder, cumin, and salt. Continue simmering on low heat for 45 minutes, stirring often. Adjust seasonings to taste — you can add a little cayenne pepper here if desired.
- Serve chili in big bowls topped with sliced jalapenos, crumbled cornbread, cheddar cheese, and dollops of sour cream.
Notes
- You can adjust the spice level by adding more or less cayenne pepper.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- For a thicker chili, simmer uncovered longer.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg