Beef Mushroom Red Chili

"This beef and cremini mushroom chili has a rich red color and amazing deep flavor from its spices and Black Box Red Blend wine. It is topped with sour cream and crispy onions. No beans needed here!"

Prep Time

15 minutes

Cook Time

75 minutes

Paired With

Main Protein



olive oil 2 Tbsp, 12 oz, 3 lbs, 1/2 cup, 6, 1 Tbsp, 1 Tbsp, 1 tsp, 1 tsp, 1 tsp, 1 and 1/2 tsp, 1/2 tsp, 1 cup, 2 cups, 2 cans, 2 Tbsp, 1 Tbsp, 1 and 1/4 cup, 1/2 cup, 1/4 cup
cremini mushrooms
ground beef
chopped yellow onion
cloves garlic, minced
ground cumin
chili powder
cayenne pepper
dried thyme
dried oregano
sea salt
black pepper
Black Box Red Blend wine
unsalted beef broth
chili style diced tomatoes, 14.5 oz each
tomato paste
brown sugar
sour cream
crispy fried onions
chopped fresh Italian parsley


In a large pot, heat olive oil over medium heat. Add mushrooms and sauté for 5 minutes. Remove mushrooms from pot and set aside.

Add ground beef, onion and garlic to the pot. Add cumin, chili powder, cayenne pepper, thyme, oregano, salt and pepper. Cook until beef is browned, about 8 minutes, stirring halfway through.

Add the cooked mushrooms back to the pot.

Stir in Black Box Red Blend wine, beef broth, diced tomatoes, tomato paste and brown sugar.

Reduce heat to medium-low. Let chili simmer for 1 hour, stirring the pot every 15 minutes.

To serve, ladle chili out in bowls and top each bowl with sour cream and crispy fried onions. Sprinkle with parsley.

Makes 8 – 10 servings.