What the heck is a beef and mushroom chili doing on a bucket list blog? Well…let me explain. Not all goals are about the ultimate travel destinations or crazy adventures, some are simple things to do at home, like perfecting your chili recipe, which was featured on our Winter Bucket List.
When it’s chilly outside it is common for to gravitate towards a bowl of soup to warm us up. But, chili is an easy and unique alternative (especially when it’s made with shitake mushrooms and prosciutto!).
I spent over a year tweaking this recipe until it’s just right for my taste buds.
Easy Homemade Beef and Shitake Mushroom Chili Recipe
Many chili recipes calls for slabs of bacon, but the Italian in me decided to substitute in chopped prosciutto. I know it’s not the same and that the later of the two is meant to be eaten uncooked, but I love the way it flavors it.
Also, I use angus beef, but for a healthier option you could easily substitute it with a ground turkey or chicken, or even leave the meat out altogether and make it a vegetarian mushroom chili!
Who loves mushrooms?? Me, me, me! This chilli recipe uses a blend of crimini and shitake mushrooms, but experiment with your favorites.
I am a bit of a spicy food wimp, so this recipe has just a little kick to it—not enough spice to leave your mouth on fire, but enough so you’ll feel some heat.
While I’m waiting the hour and a half for the beef and shitake mushroom chili to cook, I make grandmother’s buttermilk cornbread, so it’s warm from the oven when dinner is ready.
Note: there’s no harm in taste-testing it along the way, and adding extra spices as needed. It’s best to do this after it’s been cooking for at least 60 minutes, so the flavors have had a chance to meld together.
There are tons of choices for topping your finished chilli. It totally depends on your tastes, but some of my favorites are:
- sliced avocados
- shredded cheddar
- chipotle & lime sour cream
- crushed tortilla chips
Homemade Beef and Shitake Mushroom Chili
1 lb Ground Angus Beef
4 Slices (about 1 Cup) Prosciutto Slices, chopped
1 Cup Crimini Mushrooms, fresh sliced
1 Cup Shitake Mushrooms, fresh sliced
1 Red Onion, chopped
1 Tbls Garlic, minced
2 Tbls Cumin
2 tsp Oregano
1 tsp Salt
1 tsp Pepper
½ tsp Paprika
½ tsp Cayenne Powder
2 14oz Cans Diced Tomatoes
1 14oz Can Crushed Tomatoes
1 Can Kidney Beans
1 Can Black Beans
1 Cup Beef Broth
In a large pot, brown ground beef over medium heat.
Add prosciutto, mushrooms, onion and garlic. Saute for 4-5 minutes.
Mix in spices, tomatoes, beans and broth.
Bring to a boil, then reduce heat to low and simmer for 1 ½ hours.
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