Best Meaty Mushroom Chili Recipes
MEATY MUSHROOM CHILI
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. -Marjol Burr Catawba, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.
Nutrition Facts : Calories 364 calories, Fat 23g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1189mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 21g protein.
MEATY MUSHROOM CHILI
I try making chili with different kinds of meat and vegetables and this recipe is asked for from friends and it freezes well.
Provided by Marian Arbour
Categories Pork
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. In skillet cook the sausage until no longer pink remove from skillet and cook the ground chicken until no longer pink..remove from pan and drain any liquid and discard.
- 2. In large saucepan saute the onion, garlic, for 5 minutes,,then add the mushrooms, peppers and zucchini,,add the tomato juice and tomato paste and the chicken and sausage..turn the heat down to low and simmer for about 1 hour add the seasonings and cook for another 5 minutes....serve with a dollop of sour cream.I sometimes serve this with garlic bread...this dish freezes well.
MEATY MUSHROOM SAUSAGE CHILI
This sausage chili is loaded with chunks of Italian sausage, ground beef, and sauteed mushrooms. It is a hearty and meaty chili recipe that is sure to please. #theendlessmeal #chili
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add half of the mushrooms and cook until they brown. Remove the mushrooms from the pan then repeat with one more tablespoon of oil and the remaining mushrooms. Remove them from the pan once cooked.
- Break the sausage meat into chunks, rolling into balls if it is falling apart. Heat a tablespoon of oil in the pan and add the sausage pieces. Cook for about 5 minutes, or until they start to brown and are cooked enough that they hold together like meatballs.
- While the mushrooms and sausage are cooking, add a tablespoon of oil to a large pot over medium-high heat. Add the onion and cook until it is golden, about 5 minutes. Add the garlic and ground beef to the pot and cook until the meat is no longer pink. Add the bell peppers and celery and cook for 5 minutes.
- Push the meat and veggies to the side of the pot and add the tomato paste to the middle. Let it cook for 3 minutes, or until it begins to smell sweet.
- Add the chili powder, honey if using, salt, cumin, tomatoes, and cooked mushrooms and sausage to the pot and stir. Bring the pot to a simmer then lower the heat, cover the pot, and simmer for 30 minutes.
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