BEEFLESS GROUND BEEF CHILI RECIPES

Steps:

• In a Dutch oven cook onions, carrots, and celery with 1 tablespoon water over medium-high 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic. Cook 5 minutes more, stirring frequently and adding water as needed.
• Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
• Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to Dutch oven. Stir in parsley.

Steps:

• Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
• Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
• Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
• Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.