Another Bowl for the Winter Weather (Beef and Mushroom Chili)

17 Feb

I usually prefer my chili with a little heat, so I was hesitant to try out this Rocco DiSpirito recipe that uses allspice in place of the usual chili powder or spicy peppers.  Cinnamon, cloves, and nutmeg in chili?  But he was right on with this one, the result was a mild earthy chili that I would definitely make again.

Beef and Mushroom Chili
(served with tiny slices of skinny French loaf)


1 1/2 pounds ground sirloin (the original recipe calls for 80% lean ground beef, but I kept it a little leaner)
1 large yellow onion, diced
2 pounds mushrooms (I used baby portabella, you could probably go exotic and do a mix of wild mushrooms)
2-15oz cans white navy beans, drained
28 oz can crushed tomatoes
2 tsp allspice
1 cup grated Swiss cheese
salt and pepper

Heat a large, deep saute pan over high heat.  Add in ground beef, season with salt and pepper (2 tsp salt, 2 tsp pepper, I am usually liberal handed with black pepper), cooking and breaking up with beef until it is lightly browned on the outside.

Add in onions and cook with the beef until onions are soft (3-4 minutes).  Add in mushrooms and cook with the mixture until mushrooms are soft (3-4 minutes), seasoning with an additional dash of salt and pepper.  Add in beans, tomatoes, and allspice and bring mixture to a boil.  Lower heat and simmer for 2-3 minutes, season to preferred taste with salt and pepper.

Divide chili among 4 bowls, top with Swiss cheese.

Serves 4

3 Responses to “Another Bowl for the Winter Weather (Beef and Mushroom Chili)”

  1. foodczar 02/17/2008 at 10:21 am #

    Ah, chili! What would winter in Texas be without it? Donna, question: This may seem like culinary heresy, but have you ever tried Asian spices such as Szecuan paste in your chili, and if so, what did you think? Personally, I love the combination!

  2. foodczar 02/17/2008 at 10:23 am #

    OOps, can’t spell this morning. Forgot the “h” in szechuan. Sorry!

  3. donnaaries 02/17/2008 at 1:06 pm #

    Czar, actually one of my favorite chili recipes is an Asian Turkey Chili that uses wasabi powder for an unusual source of heat in addition to chili powder and chili oil. Never tried Szechuan peppercorns (if that’s what you’re referring to), but I imagine it would add a nice numbing heat to the chili.

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