This hearty chili combines ground beef, mixed beans, and baby bella mushrooms with warm spices and layered umami. Finished with melted cheddar and served with sour cream and sourdough, it is deeply savory, comforting, and well balanced.

Yield

Serves 4–6

Ingredients

• 1 lb ground beef
• 1 yellow or red onion, diced
• 4–6 cloves garlic, minced
• 2 small containers (or 1 large container) baby bella mushrooms, sliced
• 2 cans tomato sauce
• 1 can pinto or black beans, mostly drained
• 1 can kidney beans, mostly drained
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp gochugaru, or to taste
• 2 tbsp yellow mustard
• 1 tsp hoisin sauce
• Soy sauce, to taste (start with a small amount)
• Freshly ground black pepper, to taste
• 2 cups shredded cheddar cheese, plus more for serving
• Sour cream, for serving
• Buttered sliced sourdough, for serving

Method

1. Prepare the aromatics
   Dice the onion, mince the garlic, and slice the mushrooms. Set aside.
2. Sauté vegetables and bloom spices
   Heat a large pot or Dutch oven over medium heat. Add the onion and mushrooms and cook until the onion is translucent and the mushrooms have released their moisture, 5–7 minutes. Add the garlic, thyme, oregano, cumin, smoked paprika, and gochugaru. Cook for 1–2 minutes, stirring constantly, until fragrant.
3. Cook the beef
   Add the ground beef and cook until fully browned, breaking it into small pieces as it cooks. Stir in the mustard and hoisin until evenly incorporated.
4. Incorporate the cheese
   Add the shredded cheddar and stir until completely melted and smoothly combined.
5. Add beans and sauce
   Stir in the tomato sauce, pinto (or black) beans, kidney beans, and a small amount of soy sauce. Mix thoroughly.
6. Simmer and season
   Bring the chili to a gentle boil, then reduce heat to maintain a low simmer. Taste and adjust seasoning with additional soy sauce and black pepper as needed.
7. Serve
   Serve hot, topped with additional cheddar and sour cream. Accompany with buttered sliced sourdough.

Notes

• This chili thickens as it rests and improves in flavor the next day.
• Adjust gochugaru to control heat level.
• Mushrooms add body and depth without overpowering the beef.