Ingredients

• 1 medium onion Diced
• 4 oz mushrooms sliced (optional)
• 1 – 26oz. can peeled whole or diced tomatoes
• 2 -15oz cans of Red Kidney Beans (Progresso or Goya) drained and rinsed
• 2 Tbsp tomato paste
• 1 cup beef broth (optional, but recommended)
• 1-2 cloves of garlic diced
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp salt
• 1/4 tsp cayenne pepper (add more for greater heat!)
• 1/4 tsp black pepper
• 1 lb. 80% ground beef or stew beef (requires long slow cooking)

Cooking instructions

In 6 quart lidded pot, brown beef until bottom of the pot has a nice brown coating of meat caramelization. Add diced onions and sauté stirring periodically to ensure they don’t burn. Add mushrooms (optional) and cook for 3 minutes. When onions are transparent, add diced garlic and sauté for 2 minutes. Add canned whole or diced tomatoes, beef broth, and tomato paste and stir until well mixed. Crush the whole tomatoes with a large fork. Add kidney beans. Add all spices and mix well.  Simmer on low covered for 45-60 minutes or cook 15 minutes in pressure cooker or instapot. My favorite is to serve the chili topped with shredded cheddar, diced onions, and a dollop of sour cream. But however you like it. Tortilla chips or saltine crackers are nice to dip.