Heat pot or dutch oven over medium high heat for 1 minute.
Add oil to pan and heat for 1 minute.
Add ground beef but don't stir. Sear one side until golden brown, flip and sear other side. Break up into pieces and cook until no pink remains.
Drain off liquid if needed.
Add onions, celery and carrots; cook until softened and onions are translucent, about 3-4 minutes.
Add garlic and mushrooms; cook another 2-3 minutes.
Add chili powder, cumin, oregano, paprika and cayenne pepper; cook until fragrant, about 1 minute.
Add tomato paste and mix well.
Add beef stock, diced tomatoes and Worcestershire sauce. Mix well and gently simmer on medium to low heat for 45 minutes, stirring occasionally.
Add beans; cook for another 15 minutes. Add brown sugar if chili is too acidic.
Taste and adjust seasoning as desired.
Serve with shredded cheese on top.
Notes
Freeze any leftovers by placing in container or freezer bag. If using a freezer bag, lay flat to maximize freezer space.For dehydrating – Omit the oil, use extra lean beef and low fat broth, remove any fat from pan after cooking – drain, pat with paper towel or even rinse with water (depending on how much fat there is). Use grated carrots, they’ll help rehydrate the beef better. If pan is dry when adding veggies, use a little bit of water to help them cook without burning, continue to cook and season as normal being sure not to add any fats. Let cool overnight in fridge and skim off any fat that may have hardened on the top. Chop into small equal sized pieces. Place one serving per tray on dehydrator, (easy way to get perfect portion sizes). Squish flat in single layer. Dehydrate at 145°F/62°C for 5-7 hours until dry and crisp.