For the fall evenings that get chilly but need something quick, this beef and mushroom chili will fill you up with a delicious, warm, one-pot meal.
½ lb mushrooms, finely chopped
1 lb lean ground beef
1 package chili seasoning
1 can beef broth
1 can kidney beans, rinsed
1 cup medium salsa
2 cups elbow macaroni, uncooked
Shredded cheese, sour cream, cilantro
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large saucepan, brown meat and mushrooms with chili seasoning.
Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.
Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.
Serve topped with cheese, sour cream and cilantro.