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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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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 Ingredients:
1 pound bulk italian sausage |
1 pound ground turkey or 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 |
sour cream, optional |
Directions:
1. 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. Garnish with sour cream if desired. Yield: 8 servings (2 quarts).
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