Mushroom Salsa Chili

• Meat

  • 1 lb Ground beef
  • 1 lb Jones dairy farm all natural pork sausage roll

• Produce

  • 2 cans (16 ounces each kidney beans
  • 1/4 tsp Garlic powder
  • 5/8 tsp Marjoram, dried
  • 1 Onion, large
  • 1/8 tsp Thyme, dried
  • 1 can Tomatoes

• Condiments

  • 3 cups Salsa, chunky
  • 1 can Tomato sauce

• Baking & Spices

  • 1/2 cup Peppers, green sweet red and yellow

• Other

  • 1 can (4 ounces mushroom stems and pieces, drained

Found on tasteofhome.com

Description

Ingredients

• 1 pound ground beef
• 1 pound bulk pork sausage
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cups 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, sweet red and yellow peppers
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• Optional toppings: shredded cheddar cheese, sour cream and thinly sliced green onions

Directions

• Directions 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. Yield: 8 servings (3 quarts). Originally published as Mushroom Salsa Chili in Quick Cooking January/February 2004, p31 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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