Heat a large dutch oven (or approx. 3-qut. Pot with lid) over medium heat. Add ground beef and cook 8 to10 minutes, breaking beef into small crumbles and stirring occasionally. Remove the beef, pour beef crumbles in large strainer or colander to drain off excess liquids.
In now emptied pot (no need to wash from beef browning step), add olive oil, onion and mushrooms and sauté until softened, approximately 3 to 4 minutes. Add garlic and stir around for another minute.
Add dry quinoa to this mixture, and “toast” for 2 to 3 minutes by stirring around constantly with the other ingredients. In last minute, add chili powder, chipotle chili powder and cumin, stirring around to “bloom” the flavor.
Bottom of pot may look like it’s starting to brown or burn, don’t worry, these are all the beef and spice residues. Simply pour in the red wine to deglaze the pan, stirring around quickly to pull of the bits.
Add back in beef that has been drained and set aside.
To pot, add beef broth, can of fire roasted tomatoes (including juices), and tomato sauce. Bring to a simmer for a few minutes and then cover with a lid and continue simmer so sauce reduces and thickens, and the flavors intensify for approximately 20 to 25 minutes.