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Mushroom Salsa Chili
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1 pound ground beef
1 pound bulk pork sausage
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (24 ounces) chunky salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup each chopped green pepper, sweet red and yellow pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
Shredded cheddar cheese, sour cream and thinly sliced green onions, optional
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. Garnish with cheese, sour cream
and green onions if desired.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |