Dad's Chili with Mushrooms - original recipe by Paul M. Kramer, modified somewhat by Barry L. Kramer

Preparation time: about 20 minutes
Cooking time: 30 minutes of attendance and about 2 hours simmering

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Photo 1
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different batch: photo 1 , photo 2

2 lb. ground beef (approximately; 1.6 lb. or more is needed)
3 medium cooking onions (one finely chopped, two coarsely chopped)
8 to 10 oz. fresh baby portobello mushrooms, sliced
1 4oz. can sliced mushrooms, drained
1 T fresh crushed garlic
1/3 C + 2 T chili powder
3 oz. (1/2 small can) tomato paste
2 14.5 oz. cans diced tomatoes or 1 can plus about 6 fresh tomatoes, diced
1 15.5 oz can dark kidney beans, rinsed and drained (I like Hanover brand)
salt, 1 t to 3 T to taste
hot pepper powder or hot peppers (2 or 3 habeneros, seeds and cores removed, forced through a garlic
press, give a good taste but will make it rather hot).
olive oil and butter
optional: 1/2 T Szeged brand Hungarian hot paprika, if you want it hotter
optional: fresh chopped cilantro, grated cheese, crushed habanero pepper (forced through garlic press)

1. Finely chop 1 cooking onion and brown it, uncovered, in a 6-8 quart pot (that has a lid and will hold the final recipe) in a mixture of olive oil and butter (about 1-2 t each). "Finely chopped" = 1/4" cubes.

2. Coarsely chop 2 more cooking onions. After the first onion is browned, move it to the side and add these two to the pan and sautee, stirring regularly until they become slightly soft and the segments separate. Salt lightly while cooking. Do not overcook or brown the coarsely chopped onions. Add a little water if needed to prevent sticking and overbrowning. "Coarsely chopped" = 3/4" cubes.

3. Remove onions; cover to keep warm. Sautee the sliced portobellos in small batches in butter and olive oil until they are brown on both sides. Salt lightly while cooking. Remove as they get done; cover and keep warm. If desired, the canned mushrooms can also be sauteed in a little butter and oil, or more fresh mushrooms can be substituted (although it's more work and doesn't really improve the recipe).

4. Add ground beef, salt moderately, and cook uncovered, stirring and turning frequently until it is no longer pink. Beef should not be too lumpy; break up as needed. If lean, leave juices in; otherwise, drain juices, separate and discard excess fat and return juice to pan.

5. If using fresh tomatoes: remove beef and cook fresh chopped tomatoes, boiling moderately and stirring regularly, until tomatoes are soft and harsh taste subsides. One large regular tomato plus about 5-6 plum tomatoes is equivalent to one can. Using fresh tomatoes isn't a substantial improvement, but it is useful to consume them when they are abundant and in season.

6. Combine and mix all of the ingredients except the kidney beans. Repeated here for convenience:
2 14.5 oz. cans diced tomatoes, or 1 can plus the cooked tomatoes
1 T fresh crushed garlic
3 oz. (1/2 can) tomato paste
1/3 C chili powder or more as needed to taste. Usually 1/3 C + 2 T is needed.
Chili powder can be toasted lightly if desired.
1 4oz. can sliced mushrooms, drained.
cooked beef, cooked onions, cooked mushrooms
sprinkle of hot pepper (cayenne or mombasso) as desired for taste, or fresh crushed hot peppers.
salt, 1 t to 3 T, as desired for taste. It usually needs more than you expect. Taste to check.

8. When thoroughly mixed, cover and simmer, slowly boiling on low, stirring occasionally for 1 hour 20 minutes to an hour and a half. Taste after simmering a few minutes to check if it needs more salt or chili powder (variations in the quantities of ingredients and freshness of chili powder can require adjustments to ingredient amounts).

9. Add drained, rinsed kidney beans, stir well, cover and simmer, slowly boiling on low, stirring occasionally for an additional 30 minutes.

10. Serve, adding the optional ingredients (cilantro, cheese, fresh crushed habaneros) to taste into the individual portions.

Store in refrigerator - flavor improves the next day. Reheats extremely well in microwave. Can be frozen.

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