1-First Step: Brown the Beef Begin by placing a large frying pan over medium heat. Add the tablespoon of olive oil and allow it to warm up. Add the 2 lbs of ground beef to the pan. Use a wooden spoon to break the meat apart as it cooks. You want to brown it until it is no longer pink. This step usually takes about 8 to 10 minutes. Once browned, transfer the beef and its juices into a large pot. Do not drain the fat, as it adds essential flavor and richness to the chili.

2-Second Step: Sauté the Vegetables Using the same frying pan you used for the beef, take advantage of the flavorful drippings left behind. Add the diced onion, celery, and green peppers to the pan. Sauté these vegetables for about 5 minutes. You want the onion to become translucent and the veggies to soften slightly. During this process, add a portion of the chili powder to the vegetables. Cooking the spices with the veggies helps to release their aromatic oils, deepening the overall flavor of the dish.

3-Third Step: Combine Ingredients Now, add the sautéed vegetable mixture directly into the large pot with the browned ground beef. It is time to add the rest of your ingredients. Pour in the rinsed and drained kidney beans and the mushroom pieces. Add both cans of undiluted tomato soup and the can of tomatoes along with their liquid. This combination creates the signature saucy base of the chili. Finally, add the remaining chili powder, oregano, salt, black pepper, sugar, and minced garlic.

4-Fourth Step: Stir and Simmer Stir all the ingredients well to ensure everything is evenly distributed. Turn the heat to medium-low to bring the mixture to a gentle simmer. Once it begins to bubble, cover the pot with a lid. Let it simmer covered for one hour. Be sure to stir occasionally to prevent anything from sticking to the bottom of the pot. This slow cooking period allows the flavors of the beef, vegetables, and spices to marry together beautifully.

5-Final Step: Thicken and Serve After the hour has passed, remove the cover from the pot. Continue to simmer the chili for an additional 30 minutes or more. Cooking it uncovered allows some of the liquid to evaporate, thickening the chili to the perfect consistency. Keep stirring occasionally during this phase. Once the chili has thickened to your liking, it is ready to serve. This recipe yields approximately 15 to 20 servings, making it ideal for large families or gatherings. It goes wonderfully with hot water cornbread.