Loaded Mushroom Salsa Chili

Dana Ramsey


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 vote

30 Min
3 Hr


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1 1/2 lb
ground beef
1 lb
bulk pork sausage
1 medium
onion, chopped
shallots, chopped including the green part
green bell pepper, chopped
yellow bell pepper, chopped
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
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)

How to Make Loaded Mushroom Salsa Chili


  • 1In 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.
  • 2Now 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.
  • 3Notes: 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.
  • 4Another 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.

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About Loaded Mushroom Salsa Chili

Course/Dish: Chili

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