Smoky Beef and Mushroom Chili

When the weather cools down, nothing beats a cozy bowl of homemade chili simmering on the stove. This Smoky Beef and Mushroom Chili is hearty, rich, and packed with deep, savory flavor. The combination of tender ground beef, earthy mushrooms, and warm spices makes every bite satisfying and comforting.

Jump to:

• Why You'll Love This Chili
• About the Ingredients
• Customizations
• How to make Smoky Beef and Mushroom Chili (Step by Step)
• Stove Top Version
• Slow Cooker Version
• Ways to Serve
• Storage & Reheat
• Frequently Asked Questions
• Smoky Beef and Mushrooms Chili Recipe
• More Hearty Comfort Food Recipes
• Pin for later!

The secret to its signature flavor? Smoked paprika and chipotle chili powder - they give this chili that perfect smoky undertone without being too spicy. You can toss in a jalapeño or two for a little extra kick, or keep it mild by skipping them entirely. Whether you make it on the stovetop or let it slow cook all day, this one-pot meal will fill your kitchen with amazing aromas and your bowl with comfort food bliss.

Why You'll Love This Chili

• Deep, smoky flavor - Smoked paprika and chipotle chili powder give it a rich warmth that's cozy and complex.
• Hearty and satisfying - Ground beef and mushrooms make it super filling without feeling heavy.
• Easy to customize - Add beans or skip them - it's great both ways. You can also make it spicier with jalapenos!
• Meal prep friendly - Makes a generous batch that stores and reheats beautifully.
• Perfect for chilly nights - A simple, comforting dinner that never gets old.

About the Ingredients

Ground Beef - Juicy and flavorful, it forms the hearty base of the chili. Go with 85/15 or 90/10 for the best balance of richness and texture.

Mushrooms - These replace onions in this version and bring a deep umami flavor. Sauté until browned for that rich, savory base.

Jalapeños (optional) - For those who like a little spice! Remove seeds for a mild kick, or substitute with chopped green or red bell peppers for a no-heat option.

Garlic - Adds depth and aroma - don't hold back!

Tomatoes (Diced + Sauce + Paste) - A mix of diced tomatoes, tomato sauce, and tomato paste creates the perfect base - rich, thick, and full of flavor. The tomato paste adds concentrated depth while the sauce provides body and balance.

Sugar (optional) - Just a small touch balances the acidity of the tomatoes and enhances the smoky, savory flavor of the chili.

Spices - A smoky blend of chili powder, cumin, smoked paprika, oregano, and chipotle chili powder. These layers make every bite warm and complex.

Optional Beans - If you're not keeping it low-carb or paleo, add a can of kidney or black beans for extra texture.

Toppings - Try shredded cheddar, scallions, avocado, sour cream, or even a fried egg on top for a twist!

Customizations

Spice Level
For mild chili, skip the jalapeños or remove the seeds. For extra heat, add cayenne or a touch more chipotle chili powder.

Sugar
A small amount of sugar helps balance the acidity from the tomatoes and rounds out the overall flavor - it doesn't make the chili sweet, just more balanced. If you're following a paleo, keto, or sugar-free diet, you can skip it entirely and still have a rich, savory result.

Meat Options
Swap ground beef for ground turkey, pork, venison or bison - all work beautifully with the smoky spice blend.

Add-Ins
Want to stretch the batch? Add beans, corn, onions, peppers or extra diced tomatoes. You can even stir in a handful of greens (like spinach or kale) toward the end for a veggie boost.

Cooking Method
Make it on the stovetop for a quick 1-hour version, or transfer to a slow cooker and let it simmer low and slow for 6-8 hours for deeper flavor.

How to make Smoky Beef and Mushroom Chili (Step by Step)

First, gather your ingredients:

• 4 tablespoon olive oil, divided
• 16 oz mushrooms (cremini or button), sliced
• 1-2 jalapeños, seeded and diced (optional; or use 1 diced green bell pepper)
• 6 cloves garlic, minced
• 2 lb ground beef (85/15-90/10)
• 2 (10-oz) cans diced tomatoes, undrained
• 1 (8-oz) can tomato sauce
• 3-4 tablespoon tomato paste
• ½ cup beef broth or water
• 1 teaspoon sugar
• Spices:
  • ¼ cup chili powder
  • 2 tablespoon ground cumin
  • 2 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoon chipotle chili powder
  • 1-1½ teaspoon salt, to taste
  • ½ teaspoon freshly ground black pepper

Optional toppings: shredded cheddar, scallions, avocado, sour cream, cilantro, crushed tortilla chips, or a fried egg.

Stove Top Version

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the mushrooms and jalapeños (or bell pepper) and sauté for 5-7 minutes, until the mushrooms release their liquid and begin to brown slightly. This deepens their flavor and creates a rich base for the chili.

Push the vegetables to the side of the pot and add the remaining 2 tablespoons of olive oil. Add the garlic, ground beef, and all the spices - chili powder, cumin, smoked paprika, oregano, chipotle chili powder, salt, and pepper. Stir everything together and cook for 8-10 minutes, breaking up the beef as it browns. If the mixture looks dry, add a small splash of broth or water to deglaze the pot and pick up the flavorful bits.

Once the beef is browned and fragrant, stir in the diced tomatoes (with juices), tomato sauce, tomato paste, broth, and sugar. Mix well to fully dissolve the tomato paste. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes.

Remove the lid and continue simmering for another 30 minutes, stirring occasionally. The chili will thicken and the flavors will deepen as it cooks. Taste and adjust seasoning - add more salt, pepper, or chipotle chili powder if you want more spice.

Ladle into bowls and top with shredded cheese, scallions, avocado, or sour cream.

Slow Cooker Version

In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and jalapeños (or bell pepper) and sauté for 5-7 minutes until softened and lightly browned. Push the vegetables to one side, then add the remaining olive oil, garlic, ground beef, and all spices. Cook for 8-10 minutes until the beef is browned and fragrant.

Transfer everything from the skillet into your slow cooker. Add the diced tomatoes, tomato sauce, tomato paste, broth, and sugar. Stir until everything is evenly mixed and the tomato paste has dissolved.

Cover and cook on Low for 6-8 hours or High for 3-4 hours. Stir before serving, taste, and adjust seasoning as needed. The chili will thicken as it sits.

Serve with your favorite toppings - shredded cheese, scallions, avocado, or a dollop of sour cream.

Ways to Serve

This chili is hearty and delicious on its own, but it's also amazing served in different ways! Try it as a classic bowl of chili with your favorite toppings, or spoon it over mac and cheese and top with sharp cheddar for the ultimate comfort food mash-up. You can also use it for sloppy joes, pile it on chili dogs, stuff it in baked potatoes, or even load it over fries or nachos for a crowd-pleasing twist.

Here's when we served it over mac and cheese:

Storage & Reheat

Refrigerator:
Store leftover chili in an airtight container for up to 4 days. The flavors deepen over time, so it's even better the next day!

Freezer:
Freeze in individual portions or freezer-safe containers for up to 3 months. Be sure to leave a little space at the top for expansion.

Reheat:
Warm gently on the stovetop over medium heat or in the microwave until hot throughout. If the chili thickened too much, stir in a splash of broth or water to loosen.

Frequently Asked Questions

Can I make this chili less spicy?
Absolutely! Simply omit the jalapeños or swap them for diced bell peppers. You'll still get all that smoky flavor from the spices without the extra heat.

Can I use ground turkey instead of beef?
Yes! Ground turkey, pork, venison, or even bison all work great with the smoky spice blend. Just note that leaner meats may need a little extra olive oil or broth to keep the chili rich and moist.

Can I make this in advance?
Definitely. Chili tastes even better after sitting for a day, so it's perfect for meal prep or make-ahead dinners.

What if I want to add beans?
Go for it! Stir in one 15-ounce can of kidney or black beans (drained and rinsed) during the last 30 minutes of simmering or final hour in the slow cooker.

How do I thicken my chili?
If your chili feels too thin, let it simmer uncovered for 10-15 minutes to reduce. For a quick fix, mash a few beans (if using) or stir in a spoonful of tomato paste.

P.S. This Smoky Beef and Mushroom Chili is naturally keto and paleo friendly - just skip the optional sugar if you're keeping it strict!

More Hearty Comfort Food Recipes

• Beef Bourguignon in the Instant Pot - A French-inspired beef stew braised in red wine and beef stock with carrots, onions, garlic, mushrooms, and herbs. Deeply savory, hearty, and luxurious.
• Chinese Beef Stew with Potatoes (紅燒牛肉) - Tender chunks of marinated beef simmered with potatoes, carrots, and tomatoes in a rich, flavorful broth. A comforting classic perfect for chilly days.
• Ground Beef and Broccoli Stir Fry - Quick, easy, and satisfying! Crushed garlic, sliced onions, and crisp broccoli are stir-fried with ground beef in a flavorful umami sauce.
• Beef and Mushroom Stir Fry - Tender marinated beef stir-fried with savory mushrooms. This easy Chinese-style dish is packed with umami flavor and comes together in under 15 minutes - perfect for a quick weeknight meal.

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