MEATY CHILI RECIPE RECIPES

MEATY MUSHROOM CHILI RECIPE: HOW TO MAKE IT

Meaty Mushroom Chili Recipe: How to Make It image

Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. —Marjol Burr Catawba, Ohio

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 25 minutes

Prep Time 15 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1 pound bulk Italian sausage
1 pound ground beef
1 cup chopped onion
1 pound fresh mushrooms, sliced
1 can (46 ounces) V8 juice
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
Optional: Sour cream and thinly sliced green onions

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.

Nutrition Facts : Calories 364 calories, FatContent 23g fat (9g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1189mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 21g protein.

MEATY, MEAT-LESS CHILI RECIPE | RACHAEL RAY | FOOD NETWORK

Meaty, Meat-less Chili Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Total Time 1 hours 55 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 medium ancho chiles
1 quart vegetable or chicken stock-in-a-box
1/4 cup extra-virgin olive oil
8 portabella caps, wiped clean, gills scraped, chopped
4 large cloves garlic, thinly sliced
1 large onion, chopped
1 green or red chile, thinly sliced
Salt and freshly ground black pepper
A scant palmful smoked paprika
A scant palmful cumin
A scant palmful coriander
Pinch ground cinnamon
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced or crushed tomatoes
1 ripe avocado
1 cup sour cream
Juice of 1 lime
A handful fresh cilantro or fresh parsley
Toasted pepitas or sunflower seeds for garnish, optional
Tortilla chips, 2 (1-ounce) bags or couple handfuls, optional

Steps:

Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

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