Easy chili recipe with mushrooms?!
Easy chili recipe with mushrooms?
Answers:
Chili Beans
* 500 grams lean ground beef
* 1 small-medium onion, sliced or chopped well
* salt and black pepper to taste
* 1 can mushroom, drain
* 1 big can mix beans, drain
* 1/2 cup ketchup or as desire
* drops of Worcestershire sauce
* drops of vinegar (about 2 tbsps)
* drops of Tabasco chipotle sauce
* Hungarian Vito seasoning
* drops of hot sauce (such as Mama Sita's or even regular Tabasco's hot sauce)
- Heat oil, saute chopped onion, brown ground beef.
- Add in mushroom, mix well, stir for 5-10 minutes, add in sauces, mix well.
- Add in beans and seasonings, mix well, taste to adjust. Pour into a 1 1/2-quart casserole. Cover with foil.
- Bake at 350° for 30 minutes.
Source(s):
http://indorecipe.com/recipe.php?recipei...
www.foodnetwork.com
Chilli
1. Take 1 onion (for 1 lb minced meat)
2. On a skillet/crock pot heat up cooking oil
3. Add the onion.
4. As the onion turn light brown add the meat
5. Add cinnamon, 1 teaspoon garlic, 1 teaspoon ginger, salt, 1 cup tomato paste/puree
6. Cook for 35 minutes, checking every 5 minutes (if you are using raw mushrooms then add them after 25 minutes have past and if you are using canned then addd it with the beans (point 8))
7. If gets dry add 1 cup of boiling water (each time it gets dry)
8. After 35 minutes has passed add 1 can of bean, 1 can of salsa (type depends on what you like) and 1 teaspoon of sugar.
9. Cook for 5-10 minutes (do not add any more water)
10. ENJOY
Portobello Mushroom Chili
INGREDIENTS
2 tablespoons extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 tablespoon chili powder
1/4 teaspoon ground cayenne pepper
1 1/2 pounds portobello mushrooms, cut into 1/2 inch pieces
1 (28 ounce) can Italian-style diced tomatoes
1 (19 ounce) can red kidney beans
salt to taste
1/2 teaspoon ground black pepper
DIRECTIONS
Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
Lamb Chili With Mushrooms
Ingredients:
16 whole garlic cloves, unpeeled
12 large dried pasilla peppers (about 4 oz total)
2 teaspoons dried Mexican oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
2 lbs lamb shoulder, cut into 1 inch cubes
3 cups beef broth
1 1/2 lbs assorted mushrooms (I use crimini, shitake & oyster)
1/4 cup thinly sliced epazote or cilantro
1 tablespoon hot sauce, to taste
3 tablespoons masa harina or all-purpose flour
Salt
Steps:
1. Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
2. While the garlic is roasting, stem and seed the chiles.
3. Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
4. In a few seconds, when they crackle, flip them and press down to toast the other side.
5. In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
6. Drain.
7. In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
8. Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won’t move through the blender).
9. With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
10. Heat the oil in a 4-quart pot over medium-high heat.
11. When hot, add the lamb and brown thoroughly, about 8 minutes.
12. Add the chile puree and stir for about 5 minutes as the mixture thickens.
13. Stir in beef broth and simmer until lamb is tender, about 2 hours.
14. Add mushrooms, epazote, hot sauce and masa harina.
15. Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
16. Taste and season with salt.
Good luck and enjoy! =)
one pound lean ground beef
one 19 oz tin of diced tomatos
one can libbys beans (brown)
one can garlic tomato paste
diced mushroom
kidney beans (optional)
1 tea spoon salt
1.5 tea spoons of garlic powder
1.5 table spoons chili powder
Brown ground beef, pour into large pot, add tomatos, beans, tomato paste, mix together stir then add chili powder, garlic powder and salt, cook on high until you get it boiling, then turn down to simmer for 45 minutes to an hour.
Good luck and enjoy.