Name: Spicy Beef and Mushroom Chili – Hearty Dinner Idea
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 500–600 g ground beef; 400–500 g button or cremini mushrooms, cleaned and chopped (medium dice); 2 medium onions, finely chopped; 4–5 garlic cloves, minced; 1–2 green or red bell peppers, chopped (optional but recommended); 2 cans (400 g each) diced tomatoes; 2 tbsp tomato paste; 1 can (400 g) kidney beans, drained and rinsed; 1 can (400 g) black beans, drained and rinsed; 2–3 cups beef broth or water; 3–4 tbsp chili powder (adjust to taste); 2 tsp ground cumin; 1 tsp smoked paprika; ½–1 tsp cayenne pepper or red chili flakes (adjust for heat); 1 tsp dried oregano; Salt and black pepper to taste; 2 tbsp oil or butter; Optional: 1–2 tsp Worcestershire sauce or soy sauce; For serving: shredded cheddar, sour cream, chopped green onions, fresh coriander, avocado, lime wedges, tortilla chips

This spicy beef and mushroom chili is a hearty, soul-warming dinner packed with ground beef, earthy mushrooms, beans, tomatoes, and bold spices. It delivers rich, smoky heat with comforting thickness – perfect for chilly evenings, game nights, or meal prep. Budget-friendly, one-pot simplicity, and even better the next day!

Why You’ll Love This Recipe

You’ll fall head over heels for this spicy beef and mushroom chili because it combines the best of classic chili with an extra umami boost from mushrooms that make every spoonful feel richer and more satisfying without needing expensive cuts of meat.

The mushrooms stretch the beef further, keeping costs low while adding a meaty texture that even dedicated carnivores rave about. It’s bold and spicy (but adjustable), deeply flavorful from slow-simmered spices, onions, garlic, and tomatoes, and incredibly comforting – the kind of dish that fills your home with the most inviting aroma.

It’s a true crowd-pleaser for family dinners, potlucks, or casual gatherings, reheats beautifully (tastes even better on day two or three), freezes like a dream, and is naturally gluten-free.

Cleanup is easy with one pot, it’s packed with protein and veggies, and you can dial the heat up or down to suit everyone at the table. This is hearty comfort food made simple, affordable, and unforgettable.

Yield: 8 Serves

Spicy Beef and Mushroom Chili – Hearty Dinner Idea

Spicy, hearty beef and mushroom chili – rich, smoky, bean-packed comfort food, perfect one-pot dinner for cold nights.

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

500–600 g ground beef
400–500 g button or cremini mushrooms, cleaned and chopped (medium dice)
2 medium onions, finely chopped
4–5 garlic cloves, minced
1–2 green or red bell peppers, chopped (optional but recommended)
2 cans (400 g each) diced tomatoes
2 tbsp tomato paste
1 can (400 g) kidney beans, drained and rinsed
1 can (400 g) black beans, drained and rinsed
2–3 cups beef broth or water
3–4 tbsp chili powder (adjust to taste)
2 tsp ground cumin
1 tsp smoked paprika
½–1 tsp cayenne pepper or red chili flakes (adjust for heat)
1 tsp dried oregano
Salt and black pepper to taste
2 tbsp oil or butter
Optional: 1–2 tsp Worcestershire sauce or soy sauce
For serving: shredded cheddar, sour cream, chopped green onions, fresh coriander, avocado, lime wedges, tortilla chips

Instructions

Hey there, chili lover! Let’s make something seriously comforting. Heat oil in a large pot or Dutch oven over medium-high heat until shimmering.
Add the ground beef, breaking it up with a wooden spoon. Cook 6–8 minutes until nicely browned and no pink remains – don’t skip the browning; it adds tons of flavor!
Scoop the beef to one side, add the chopped mushrooms to the pot. Cook 5–7 minutes, stirring occasionally, until they release moisture and turn golden-brown – they’ll smell earthy and delicious.
Stir the beef and mushrooms together, then add the chopped onions and bell peppers (if using). Cook 5 minutes until onions soften and everything smells wonderful.
Toss in the minced garlic and cook 1 minute until fragrant – your kitchen is about to smell like heaven!
Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne/chili flakes, salt, and pepper. Stir well for 1–2 minutes to toast the spices and wake up all that flavor.
Add tomato paste and stir 1 minute to caramelize it slightly – this step makes the chili taste richer without extra ingredients.
Pour in diced tomatoes (with juice), drained beans, and beef broth/water. Stir everything together, scraping up any browned bits from the bottom – those are flavor gold!
Bring to a gentle boil, then reduce heat to low. Cover partially and simmer 30–40 minutes, stirring occasionally, until thickened and flavors meld beautifully. Taste and adjust salt, spice, or add a splash more broth if needed.
Turn off heat, let rest 10 minutes (it thickens more), then ladle into bowls. Pile on your favorite toppings – cheese, sour cream, green onions, coriander, avocado – and dig in! Serve with cornbread, rice, or tortilla chips for the ultimate cozy dinner.

Notes

Heat level is adjustable – start conservative with cayenne and add more at the end if you love fire.

Mushrooms shrink a lot; chop them roughly the size of the beef crumbles for best texture.

Naturally gluten-free; check broth and Worcestershire for gluten if needed.

This chili gets better after a day in the fridge – perfect for meal prep!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 109Total Fat 4gSaturated Fat 2gUnsaturated Fat 2gCholesterol 8mgSodium 55mgCarbohydrates 15gFiber 5gSugar 2gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Brown the beef and mushrooms really well – don’t rush; deep color means deeper flavor.
Add spices after browning meat to toast them without burning for maximum aroma.
Use a mix of kidney and black beans for better texture and visual appeal.
Simmer uncovered for the last 20–30 minutes if you want thicker chili.
Taste and adjust heat/spice at the end – cayenne and chili powder intensify as it sits.
For extra smokiness, add a chipotle pepper in adobo or a dash of smoked paprika.
Serve with toppings: sour cream, cheddar, green onions, avocado, cilantro, tortilla chips – they make it fun and customizable.

Ingredients Notes

Ground beef (80/20 or leaner) provides rich flavor and fat for browning; choose affordable supermarket packs. Mushrooms (button or cremini) are budget heroes – inexpensive, meaty, and they absorb spices while bulking up the chili without overpowering.

Onions and garlic form the aromatic base every great chili needs. Canned tomatoes (diced or crushed) and tomato paste give body, acidity, and sweetness. Kidney beans and/or black beans add heartiness, protein, and fiber – rinse well to reduce sodium.

Basic chili spices (chili powder, cumin, oregano, paprika) are pantry staples; cayenne or red pepper flakes bring adjustable heat. Beef broth or water stretches the liquid affordably.

Oil for sautéing, salt, and optional Worcestershire or soy sauce for extra umami depth. Fresh coriander or parsley for garnish adds brightness without cost.

Variations and Substitutions

Make it milder by reducing cayenne and using mild chili powder; spicier with extra fresh chilies, hot sauce, or chipotle. Go fully vegetarian by swapping beef for more mushrooms, lentils, or plant-based ground meat.

Use ground turkey or chicken for a lighter version. Swap beans: pinto, white beans, or chickpeas work great. For smoky Tex-Mex flair, add smoked paprika, cumin seeds, or a can of chipotle in adobo. Thicken with masa harina or cornmeal slurry if desired. Beer (stout or lager) instead of broth adds malty depth.

For low-carb/keto, skip beans and serve over cauliflower rice or with cheese crisps. Make it Cincinnati-style by adding cinnamon, allspice, and serving over spaghetti. Stretch further with extra veggies: bell peppers, zucchini, carrots.

Storage Options

Cool completely, then store in airtight containers in the fridge for 4–5 days – flavors deepen beautifully. Reheat on stovetop with a splash of broth/water or microwave, stirring occasionally.

Freezes excellently for up to 3 months in freezer-safe containers or bags (leave headspace for expansion). Thaw overnight in fridge and reheat slowly; add fresh toppings after reheating to revive freshness.