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Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic, carrot and celery and sauté for 4 minutes or until starting to soften. Add all of the spices and mushrooms along with a generous pinch of salt and pepper and sauté for 2 minutes.
Next add the beef mince to pan and use a wooden spoon to break up the mince into smaller pieces. Brown for 2-3 minutes and then add all of the remaining ingredients except for the baby spinach. Bring to a boil and then reduce the heat and simmer for a minimum of 30 minutes. If you have the time, allow to simmer on low for up to 1 hour.
Add the baby spinach at the last minute and stir through until wilted. Season the chilli to taste, remove from the heat and serve.
Keep stored in an air-tight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Note: Yes, it makes a very large batch but it freezes beautifully and also lasts in the fridge for up to 4 days.