Wild Rice, Pork, and Mushroom Chili

Tired of politicians who merely stick to the talking points when they’d actually solve far more problems by speaking to the sticking points? I have the solution for you.  Vote for chili.  Though firmly ensconced the “spicy” caucus, chili eschews hyper-partisanship and reaches across the aisle- to the “mild palate” contingency.   A considerate and well-cultured cuisine, chili recognizes that there exist occasions in which the best way to stir up the zest is to get wild….with wild rice.


½ C wild rice

1 ½ C water

1T chili powder

1 t garlic salt

1 t paprika

½ t celery salt

1 T dried onion flakes

1 can (14.5 oz) Diced tomatoes

2 C cubed, cooked pork

8 oz mushrooms, sautéed



  • Boil the rice, water, and seasonings for 30 minutes.
  • Add tomatoes and cooked pork.
  • Simmer for 30 minutes.
  • Add mushrooms and simmer 5 minutes.


Wild Rice, Pork, and Mushroom Chili up close

Wild Rice, Pork, and Mushroom Chili up close

Wild Rice, Pork, and Mushroom Chili

Wild Rice, Pork, and Mushroom Chili

Tasting Notes:

Although this recipe calls lists cooked pork, you could use any leftover meat and it would still result in a hearty chili stew. Canned mushrooms would do just fine in the place of fresh sautéed, if that’s the way you swing.

The wild rice, pork and mushroom chili was a very satisfying treat on a fall evening. The spiciness was necessary and sufficient but by no means overboard.  The mushrooms and wild rice brought an earthy character to complement the juicy pork.  No matter your party affiliation (or affliction), rest assured that you’ll vote yay for this chili.

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