Uptown Down-Home Chili

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Honky Tonk Dining

Rated: 5 stars out of 5Rate itRead users' reviews (154)

RECIPE
COMMENTS & REVIEWS(154)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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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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Comments & Reviews

recipe Uptown Down-Home Chili
Marnee Marlton, NJ 02-06-2010
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Smelled Wonderful
Rated: 5 stars out of 5

This chili is the best I've ever made. I used regular ground beef and a domestic lager but it still tasted very "uptown." ... Will make it again. A good kick but not too spicy. Put it in a crock pot and it made my house smell wonderful all afternoon.Read more
recipe Uptown Down-Home Chili
Michelle Teaneck, NJ 01-31-2010
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Try It In Kosher!
Rated: 5 stars out of 5

Love your recipe RR! Check this one out, I made it and came out amazing: http://cookosher.wordpress.com/2009/04/28/chili/
recipe Uptown Down-Home Chili
An San Diego, CA 01-22-2010
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My first Chili
Rated: 5 stars out of 5

This is the first time i've ever made chili and it was delicious. My boyfriend and I both work in restaurants and he's the... one with culinary training but he runs late hours so I'm stuck with the cooking some nights. I did not put mushrooms in it at all because in my opinion.. that's just a bit strange. I substituted the mushrooms for one diced carrot, one whole bell pepper, and two celery hearts. It came out delicious! I thought that would be two much veg for only one lb of ground beef but it wasn't at all. The veg ended up cooking down and blended perfectly. I did not use stella because I figured using whatever that was in the fridge would be okay. The beer was a good idea, I used tecate. Read more
recipe Uptown Down-Home Chili
Drew Fort Wayne, IN 01-10-2010
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Great tasting Chili
Rated: 5 stars out of 5

I thought that this was a very good recipe. The only thing that I would warn people on is the heat that this dish has. It was... almost to the point that those who were eating with me were not able to eat it. So maybe I will tame it down the next time.Read more
recipe Uptown Down-Home Chili
Alice Annandale, VA 01-03-2010
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Super Easy, Super Quick and Delicous!!
Rated: 5 stars out of 5

NOTE: Use ONLY 2 Chipotle peppers in Adobo from the can- NOT- 2 Cans of chipotle peppers. I've seen quite a few people who... have mistaken this part for 2 whole cans of chipotle peppers making it far too spicy to eat. I've been searching for a good chili recipe for ages! Some require you to stew it for hours but, sometimes I don't have 3 hours. I took this recipe out for a test drive and absolutely LOVED it!! The only thing I did different was I bought a sirloin steak and cut it into really small cubes to add to the ground beef for some added meaty chunkiness. I did also stew the pot for and added 25 mins to allow the flavors to marry together. Other than that I followed the recipe to the T. I typically don't like spicy but the usage of the 2 chipotle peppers was PERFECT - it added a perfect amount of heat but, didn't make it spicy. Bottom line - Great easy recipe that I will be using for years to come! Read more
recipe Uptown Down-Home Chili
Kathryn Hlaifax, VA 11-22-2009
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Too Overpowering
Rated: 3 stars out of 5

I can't find chipotles in adobo sauce in my small town, so I substituted with ground chipotle chile pepper, as the recipe... suggested. I halfed the recipe so I halfed the amount of chipotle chile powder, and I added more crushed tomatoes to the chili than the recipe stated. Still, the heat from the chipotle chile powder was too overpowering. We couldn't taste anything other than that. I love Rachael Ray's recipes, but this was definitely not my favorite. I prefer her Turkey Corn Chili to this one. If I make this one again, I will use very little of the chipotle chili powder.Read more