Uptown Down-Home Chili

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Honky Tonk Dining

Rated: 5 stars out of 5Rate itRead users' reviews (148)

RECIPE
COMMENTS & REVIEWS(148)

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
Alfred Wildomar, CA 10-31-2009
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Absolutely Awesome Chili
Rated: 5 stars out of 5

My wife and I really love this chili. I've made it about 3 times already and every time it just gets better. To Gail, the TOO... SPICY PERSON: the recipe calls for 2 individual canned adobo peppers not 2 cans of adobo peppers. Give this recipe aother try and I think you and your family will enjoy it better. Everyone we've shared this with loves it too. This chili ROCKS! Thanks Rachael!!!Read more
recipe Uptown Down-Home Chili
gail rising sun , MD 10-28-2009
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TOO SPICY!!!!
Rated: 5 stars out of 5

Followed the steps to the Tee...... I think 1 can of Chipolte would work because 2 cans was way to spicy. I have young kids... and we couldnt eat it but the flavor was very good aside from the spice.Read more
recipe Uptown Down-Home Chili
MELISSA Beverly Hills, CA 10-04-2009
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Great! But- Warning...
Rated: 5 stars out of 5

This came out great! Everyone loved it! The recipe is a bit misleading- do NOT use 2 cans of Adobo, use 3 individual adobos.... I used 2 cans and it was still good, but far too spicy!Read more
recipe Uptown Down-Home Chili
Laura Cameron Park, CA 09-30-2009
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AWESOME Recipe with a few twists!
Rated: 5 stars out of 5

This chili is great! I omitted the mushrooms and added half a can of corn. Used half green bell pepper and half red bell... pepper, Heineken beer instead of Stella,, ground chipotle chili powder, no adobo, and 3/4 of a 28 oz can of crushed tomato. Everything else stayed the same. I topped it with grated cheddar cheese and sour cream, and served cornbread muffins on the side. Soooooo good! This recipe with the tweaks is definitely going in my recipe box. Beware it makes enough to serve 6-8! Lots of chili!Read more
recipe Uptown Down-Home Chili
Marina Thousand Oaks, CA 08-21-2009
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Fantastic chili!
Rated: 5 stars out of 5

I made a lot of substitutions with this one; I couldn't find the chilis in adobo so I used chili powder and chipotle tabasco... sauce. I also used a canned domestic beer, shredded colby jack cheese and didn't use quite as many mushrooms. I also added a little brown sugar and some flour to thicken it a bit as I was using it for chili dogs. I served it at my daughter's birthday party for the grown-ups and it was a huge hit. My husband & I loved it as well and will definitely make it again!Read more
recipe Uptown Down-Home Chili
Jenny Montgomery, AL 08-17-2009
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Tasty, or as she would say YUM-O!
Rated: 4 stars out of 5

The recipie was next to fabulous. Everything works well together and the flavors are spot on! It was a great one and easy... enough to make any night of the week! Save some time and throw the ingredients in the crock pot before work let it simmer all day with a little extra water or broth then when you get home brown the ground beef and add it to the pot along with canned beans and presto you've got dinner in a flash with little effort!Read more