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Kittencal's Beef Chili

Here's how you make Kittencal's Beef Chili
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  • Servings: 9
  • Prep: 25m
  • Cook: 3h
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 2 1/2 pounds lean ground beef (or 2 pounds beef chuck or blade, cubed)
  • 2 tablespoons butter (or oil)
  • 2 packages (200 grams) fresh button mushrooms (white button mushrooms, stems remove then coarsely chopped)
  • 1 teaspoon crushed chili flakes (or to taste depending on your heat level, I use 6 whole dried red cayenne peppers!)
  • 2 medium yellow onions, chopped
  • 1/4 cup chopped garlic (yes 1/4 cup, don't skimp on the garlic!)
  • 4 tablespoons chili powder, divided (start with 3 tablespoons and add in more later if needed)
  • 1 tablespoon ground cumin
  • 1 tablespoon beef stock granules (Knorr brand Instant Beef Stock Mix)
  • 1 can (28 ounce) diced tomatoes (with juice, undrained)
  • 1 can (28 ounce) crushed tomatoes
  • 1/4 cup tomato paste
  • 1 1/2 cups beef broth (divided)
  • 1 can (28 ounce) red kidney beans (drained and washed over)
  • Seasoned salt, to taste
  • Fresh ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a 5 quart Dutch oven or heavy pot heat oil over medium-high heat. Add in ground beef; cook breaking up/stirring with a wooden spoon until well browned (15-20 minutes) meat must be browned! Or beef cubes browned very well.

  • Step 2: Add in mushrooms, chili flakes, onions and garlic; continue cooking for another 4 minutes. Add in 3 tablespoons chili powder and cumin; cook stirring 1 minute.

  • Step 3: Add in diced tomatoes with their juice, crushed tomatoes, tomato paste and 1 cup beef broth and beans; bring to a simmer stirring constantly (since the beef stock is salty do not add salt yet you will add it later). Reduce heat to low, simmer (covered with a lid) for 2 hours, stirring frequently.

  • Step 4: After 2 hours of cooking time taste the chili and add in salt and pepper to taste and more chili powder if you feel it's needed, but remember the chili flavor gets stronger after chilling time. Continue cooking over low heat (uncovered) for another 1 1/2 to 2 hours, stirring frequently (cooking uncovered will allow the the chili in the pot to reduce somewhat which is what should happen, if mixture gets to thick add in more beef broth and continue cooking, the longer this is simmered the better the flavor will be so simmer all day if you like!

  • Step 5: After the chili is cooked and seasoned to your taste, cool then refrigerate minimum 24 hours (more is even better!). When ready to use reheat on top of the stove.

  • Step 6: We love this on hot baked potatoes topped with sour cream, onions and cheddar cheese but you may serve as you desire.

We hope you enjoy this recipe!

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