Chop pepper and onion coarsly; put aside. In a large pot (5 qt. or larger), add the olive oil and saute the ground beef until brown. Add peppers,onions and mushrooms and saute until the onions are lightly translucent. Add all the spices. Drain and add all the beans. Add all the crushed tomoatoes. Stir well and cook on low heat (surface just bubbles) for at least 2 hours. Test frequently to adjust spices to your taste.
Author's Comments
Chili tastes best the next day. Watch out on the heat that you don't scorch the beans on the bottom of the pot. Remember, you can adjust your spices for a personal taste. Enjoy!
Incredibly hot! Not edible. Recommend reducing spices dramatically, like change tablespoons to a single teaspoon (or less). Only dish I have ever made in ten years of marriage that my husband could not eat, wild animals wouldn't even go near it.
Instructions
Chop pepper and onion coarsly; put aside. In a large pot (5 qt. or larger), add the olive oil and saute the ground beef until brown. Add peppers,onions and mushrooms and saute until the onions are lightly translucent. Add all the spices. Drain and add all the beans. Add all the crushed tomoatoes. Stir well and cook on low heat (surface just bubbles) for at least 2 hours. Test frequently to adjust spices to your taste.
Author's Comments
Chili tastes best the next day. Watch out on the heat that you don't scorch the beans on the bottom of the pot. Remember, you can adjust your spices for a personal taste. Enjoy!
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