11.12.2012

Uptown Down Home Chili



It feels good to be back in the kitchen! My fall travel schedule for work has been pretty hectic but I am happy to say that last Thursday was my final recruiting trip for the year-whoop whoop! I am really excited to be home during the week, rather than eating in strange cities and airports or hosting pizza sessions on various college campuses across the country. As my inaugural meal back in the kitchen, I wanted something hearty and something that my husband loves. This chili recipe I actually got from my mother-in-law and it is packed full of meat, veggies, beer and shrooms. That description even sounds manly when you say the ingredients out loud. I wanted to make it even easier than the recipe suggests, and rather than cooking this one the stove, I threw everything into the slow cooker. A mere 8 hours later it was ready and waiting to be topped with smoked Gouda and served alongside sweet, buttery cornbread.

Adapted from Rachael Ray

You Will Need:

  • 3 Tbsp extra-virgin olive oil, divided
  • 2 lb ground sirloin
  • 2 Tbsp grill seasoning (I used McCormick's Montreal Steak Seasoning)
  • 1/2 lb baby Portobello mushrooms, chopped
  • 1/4 lb shiitake mushroom caps, sliced
  • 1 medium yellow skinned onion, chopped
  • 3 ribs celery, chopped
  • 1 large red bell pepper, seeded and chopped
  • 4 garlic cloves, chopped
  • 2 Tbsp Worcestershire sauce
  • 2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
  • 1 Tbsp ground cumin
  • 1 bottle imported beer
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can crushed tomatoes
  • 1 cup beef stock (8-ounce box)
  • 2 to 3 Tbsp fresh thyme leaves
  • 8-ounce piece smoked Gouda, shredded
  • 1 small white onion, finely chopped
 
Here We Go:
  • Heat a deep, large skillet or a pot over high heat
  • Add 2 Tbsp extra-virgin olive oil and the meat
  • Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes
  • Drain and transfer meat to a plate
  • Add meat, mushrooms, onion, celery, peppers, garlic,Worcestershire sauce, chipotle in adobo,  garlic, beer, beans, tomatoes, stock, thyme and cumin to slow cooker
  • Cook on low for 8 hours
  • Top bowls of the chili with shredded smoked Gouda
 
Serves 6-8
Happy Feasting!

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