Real Recipes From Real Home Cooks ®

loaded mushroom salsa chili

(1 rating)
Recipe by
Dana Ramsey
Somewhere in, PA

My husband and I love chili and I am a huge fan of mushrooms. We can our own salsa which is what I used in this recipe.

(1 rating)
yield serving(s)
prep time 30 Min
cook time 3 Hr

Ingredients For loaded mushroom salsa chili

  • 1 1/2 lb
    ground beef
  • 1 lb
    bulk pork sausage
  • 1 md
    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
    dark red kidney beans, rinsed and drained
  • 1 can
    pinto beans, rinsed and drained
  • 1 can
    black beans, rinsed and drained
  • 1 can
    white hominy, drained
  • 2
    chipolte peppers with adobo sauce chopped
  • 1 can
    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
    salsa

How To Make loaded mushroom salsa chili

  • 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.

Categories & Tags for Loaded Mushroom Salsa Chili:

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