4 tbsp Extra Virgin Olive Oil (EVOO)
2 Med. Onions - ¼” dice
8 oz Crimini Mushrooms – chopped
1 Large Jalapeno – Seeded & Finely Diced
4 tbsp Balsamic Vinegar
3 ½ lbs Ground Beef
5 Japones Dried Peppers – (or 1 tsp Cayenne Pepper)
1 tbsp Cumin
¼ cup Chili Powder
5 Cloves Garlic – Smashed & Finely Diced
½ tsp Salt
¼ Cup Dijon Mustard
½ Cup Ketchup
1 Can Black Beans – Drained & Rinsed
2 Cans Pinto Beans – Drained & Rinsed
2 Cans Chili Beans – With Juice
1 Green Pepper – Seeded – ½” Dice
1 Red Pepper – Seeded – ½” Dice
2 Jars Tomato Sauce
In a med/large pot over med/high heat add the EVOO then onions. Cook onions until caramelized, about 10 minutes, stirring occasionally. Add in mushrooms and jalapeno and cook another 10 minutes. Add the balsamic vinegar and cook another 3 minutes. Remove contents and set aside.
In same bowl add the ground beef in batches and brown then drain and remove to bowl. Remove all but ½ cup fat. Add in the japones (or cayenne). Cook down about 2 minutes. Remove japones.
Add back in the beef, onions, mushroom mixture. Add the cumin, chili powder, garlic, salt, mustard, ketchup. Stir to coat and cook about 3 minutes. Add in the beans and peppers and cook about 5 minutes. Add in the tomato sauce and simmer for about 30 minutes.
Adjust the seasonings accordingly and serve with shredded cheddar cheese, sour cream, chopped scallions and corn bread.