Loaded Mushroom Salsa Chili Food

MUSHROOM SALSA CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker., Stir in beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cook, covered, on low 8-10 hours or until flavors are blended. Add toppings of your choice.

SMOKED MUSHROOM SALSA

Steps:

• Put soaked wood chips in the bottom of a smoker and set up the grill. Begin to heat.
• In a large bowl, toss the mushrooms with a little olive oil, and season with salt and pepper. When the smoker is hot, add the mushrooms and cover. Smoke the mushrooms for 20 minutes, until the mushrooms have softened. When cooked through, dice the mushrooms, and place into a bowl. Add the remaining ingredients, and toss to combine. Adjust the seasonings if necessary.
• Serving suggestions: on a tostada sprinkled with cotija cheese or grilled with beef on skewers.

LOADED MUSHROOM SALSA CHILI

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.

MEATY MUSHROOM CHILI

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.

CHEESY LOADED MUSHROOMS

Steps:

• Heat oven to 400°F.
• Cover baking sheet with foil; spray with cooking spray. Reserve 1/4 cup shredded cheese for later use. Combine remaining shredded cheese with all remaining ingredients except mushroom caps; spoon into mushroom caps. Place on prepared baking sheet.
• Sprinkle with reserved cheese. Carefully transfer baking sheet to oven, being careful to not let mushroom caps roll or tip to the side.
• Bake 18 to 20 min. or until golden brown.

MUSHROOM SALSA CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
• Stir in the beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cover and cook on low for 8 hours or until flavors are blended.

MUSHROOM SALSA

Steps:

• Combine all ingredients; cover and allow to chill in the refrigerator at least 20 minutes before serving.
• Serve with tortilla chips and your favorite salsa.