Go-To Cremini Chili
Author: Dr. Mark Hyman: Food, What the Heck Should I COOK?
Ingredients
  • 2 tablespoons ghee or coconut oil
  • 1 pound grass-fed ground beef
  • 12 large cremini mushrooms (24 if you forego the beef), roughly chopped
  • 2 large red onions, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 red bell peppers, stemmed, seeded, and roughly chopped
  • 4 celery stalks, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder (original recipe calls for 2 Tbs)
  • 1 tablespoon plus 1 teaspoon dried oregano
  • 2 teaspoons garlic powder
  • ½ teaspoon chipotle powder
  • 1 (15-ounce) can tomato purée
  • ¼ teaspoon sea salt
  • 1 large avocado, pitted, peeled, and sliced
  • ½ cup loosely packed fresh cilantro leaves, roughly chopped
Instructions
  1. Heat a 6-quart Dutch oven over medium-high heat, add the ghee, and heat until shimmering. If using, add the beef and cook, using a wooden spoon to break it up into small pieces and allowing the meat to sear and brown for about 3 minutes.
  2. Add the mushrooms, onions, carrots, bell peppers, and celery, stirring well to combine. Cook until the vegetables are soft, 4 to 5 minutes.
  3. Add the minced garlic, chili powder, oregano, garlic powder and chipotle powder and stir well. Add the tomato purée and water and bring to a boil. Cover, reduce the heat to medium, and cook slowly until the chili has reduced and thickened, about 45 minutes.
  4. Finish the chili by seasoning with the salt. Divide among four bowls and top with avocado and chopped cilantro.
Notes
The recipe calls for adding 6 cups of filtered water. I found that made it way too "soupy." I cut it to 3 cups and found that you really don't need any at all.

You can also serve with dollops of sour cream (or Greek yogurt) - especially if you increase the chili powder and need to balance the heat!
Recipe by Raisin & Fig at https://www.raisinandfig.com/cremini-chili/