Prize Winning Chili

Cooked in a Dutch oven, this is the recipe that won a Chili Cook-Off in 2005. The original recipe came from a Taste of Home magazine, but we've adapted it to our tastes.

Meaty Mushroom Chili

1 pound Italian sausage (cubed or ground)

1 pound beef (cubed or ground)

1 cup chopped onion

1 pound fresh mushrooms, sliced

1 can (46 oz) V8 or tomato juice

1 can (6 oz) tomato paste

2 cans (16 oz) kidney beans

1 tablespoon chili powder

1 teaspoon sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon Worcestershire sauce

1/2 teaspoon dried basil

1/2 teaspoon pepper

Cook sausage, beef and onion until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for one hour. Garnish with sour cream and cheddar cheese if desired. Serves 8.

10/22/2015 Notes: Wayne used 1 pound kielbasa and 2 pounds top round steak and added an additional 1 1/2 teaspoons salt and 1/4 teaspoon cayenne pepper. He prepared it in the Dutch oven, and will use the crock pot to reheat it for dinner tomorrow. Next time, if using the additional meat, add another can or two of kidney beans.

10/28/2016 Notes: Used 1 pound bulk sausage and 2 pounds stew meat (from Costco), along with the extra salt, cayenne and two cans of beans.

11/14/2018 Notes: Used 1 pound kielbasa and 2 pounds sirloin steak (in 3/4" dice), along with a 64 oz. bottle of V-8 juice and 24 oz. mushrooms. Everything else was doubled. I didn't check these notes and didn't add extra cayenne, although I did add a bit extra salt. I only used 3 cans of beans but felt it should have had 4. We didn't add the 4th can because Wayne said it was perfect as is. However, next time I should remember to add the cayenne, and then I can add the extra can of kidney beans. Also note that I still like it with crumbled sausage and ground beef, but Wayne prefers chewing on his chunks of meat.