A friend shared this recipe several years ago. It is our go-to chili recipe. It is hearty filled with 3 kinds of beans and mushrooms with a wonderful spicy flavor.
2 lbs. ground beef, browned and drained
1 medium onion, diced
28 oz. whole tomatoes, drained (I sub diced tomatoes)
15 oz. tomato sauce
15 1/2 oz. kidney beans, drained
15 1/2 oz. chili beans
16 oz. baked beans
12 oz. mushrooms, drained (I prefer to use fresh mushrooms and slice 2 cups)
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. oregano
1 tsp. black pepper
1/2 - 1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. red pepper
Mix together, heat and simmer. I love to slow simmer for several hours but it is ready as soon as it is thoroughly heated.
Top with a dollop of sour cream and a sprinkle of your favorite cheese. We like the Fiesta blend.
It is also wonderful with a side of Mexican cornbread.