This recipe is from Jackie Johnson. Jackie taught cooking classes for Nicolet College. I made this for the first time in 1995 and it has ben my go to chili recipe.
INGREDIENTS
- 1 # lean ground beef
- 2 cups coarsely chopped onions
- 1 green pepper coarsely chopped
- 3 cloves garlic minced
- 2 cans (16 oz each) whole tomatoes, undrained, chopped
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 # fresh mushrooms quartered
- 1 cup picante sauce or salsa
- 2 T chili powder ( I use less)
- 2 tsp ground cumin
- 1 1/4 tsp. salt
- 3/4 tsp dried oregano
- I include roasted corn salsa
- Optional toppings: sour cream, chopped avocado, chopped onion, shredded cheddar cheese
In a large sauce pan or Dutch oven, brown ground beef with onions, green pepper and garlic, frain fat. Add remaining ingredients except the toppings; mix well. Bring to a boil. Rescue heat, cover and simmer 30 minutes, stirring occasionally. Ladle into bowls; top as desired and serve with additional salsa.
Makes 9 one cup servings.
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