Fire Roasted Chili Beef Casserole

Here's a chili taken to the next level with beautiful mushrooms and broiled in a cheesy casserole.  Serve with rice or tortilla chips, a salad or steamed veggies.
12 oz fresh mushrooms, sliced
1 lb ground grass fed beef
1/2 large sweet onion, diced
2 cloves garlic, minced
about 10 fresh sage leaves, minced
1 Tbsp fresh oregano leaves, minced
1 can fire roasted petite diced tomatoes, drained, juice reserved

1/4 cup fresh or frozen corn kernels
1 can favorite chili beans in sauce
1 tsp pimenton - spanish smoked paprika
1/2 tsp cumin
good dash red pepper flakes to taste
1 cup grated cheese, I used cheddar and pepper Jack

Preheat oven to broil. Sauté the mushrooms in a dash of olive oil in a skillet over very high heat, allowing them to release what water they will. Brown them nicely an set aside. Add a dash more olive oil and brown the ground beef and onions at high heat, until browned all around. add the garlic, sage and oregano and cook another 3-4 minutes.

Add the drained tomatoes and cook over highest heat for about 4-5 minutes, stirring often. and corn

Add the chili beans, tomato juice, paprika, cumin and red pepper flakes, and bring to a gentle boil.

Transfer chili to an oiled casserole.

Top with the cheese and place in the oven.

Broil about 3-5 minutes, watching carefully, until the cheese is melted and the casserole is bubbly.

Serve over rice if desired. Serves 4.