LOADED MUSHROOM SALSA CHILI

Loaded Mushroom Salsa Chili image

Provided by Dana Ramsey

Categories Chili

Time 3h30m

Number Of Ingredients 19

1 1/2 lb ground beef
1 lb bulk pork sausage
1 medium onion, chopped
3 shallots, chopped including the green part
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 Tbsp roasted garlic minced
16 oz. fresh sliced mushrooms
1 can(s) dark red kidney beans, rinsed and drained
1 can(s) pinto beans, rinsed and drained
1 can(s) black beans, rinsed and drained
1 can(s) white hominy, drained
2 chipolte peppers with adobo sauce chopped
1 can(s) 8 oz. tomato sauce
3 Tbsp louisiana style cajun seasoning
2 Tbsp cumin or less to suit your taste
1 Tbsp dark chili powder
32 oz. jar(s) salsa

Steps:

1. In a large cast iron kettle cook your beef and sausage over medium heat. Once the meat is semi getting brown add the veggies and turn the heat down and cook the veggies until tender slowly. This will allow the meat and veggies to marry.
2. Now once your meat is cooked and veggies are tender, add the beans, tomato sauce, salsa and chipolte peppers with adobo sauce. Mix well. Now add your spices.
3. Notes: The salsa I use is my own which I always add lots of corn to my salsa. If you can't find a salsa with added corn, just add either frozen corn or canned corn to the recipe.
4. Another Note: This recipe can be done in the crock pot: Brown the beef and sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients and cover and cook on low for 8 hours.