Uptown Down-Home Chili

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Honky Tonk Dining

Picture of Uptown Down-Home Chili Recipe 1 Video | Photo: Uptown Down-Home Chili Recipe
Rated 5 stars out of 5
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  • Read 155 Reviews
Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 pounds ground sirloin
  • 2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full
  • 1/2 pound baby Portobello mushrooms, chopped
  • 1/4 pound shiitake mushroom caps, sliced
  • 1 medium yellow skinned onion, chopped
  • 3 ribs celery, chopped
  • 1 large red bell pepper, seeded and chopped
  • 4 to 6 cloves garlic, chopped
  • 2 tablespoons 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 tablespoon ground cumin, half a palm full
  • 1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.)
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup beef stock (8-ounce box)
  • 2 to 3 tablespoons fresh thyme leaves
  • 8-ounce piece smoked Gouda, shredded
  • 1 small white onion, finely chopped

Directions

Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons 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. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.

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Beer Suggestion for This Recipe

Dark Beer

Dark Beer

Toasty, bracing beer

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Newest Ratings and Reviews

Read all 155 reviews

  • on January 13, 2012

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    Excellent depth of flavors. Loved the smoked Gouda on top. A bit too spicy for me and not spicy enough for my husband which probably means it's perfect for most people! The prep time took longer for me because my knife skills aren't as good as Rachaels'.

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  • on August 03, 2011

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    I've made this several times. Super easy and always delish!

    people found this review Helpful.
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  • on February 06, 2011

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    Several elements sent this chili recipe to another level. Searing the ground beef on high with the Montreal steak seasoning is absolutely brilliant. Some nice fresh Mexican cumin adds amazing smokiness. Just one chipotle and a little of the adobo sauce works for us. I also did not have beer on hand and used the reviewers tip to add Ginger ale (great substitute. I also added a pinch of brown sugar and a generous squirt of ketchup to round out the tomato flavor for my taste buds (personal preference.We really loved the depth of flavor in this recipe.

    people found this review Helpful.
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