1 Video | Photo: Uptown Down-Home Chili Recipe
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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By vaguy
richmond, VA
on February 25, 2013
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This is a good recipe and popular with the people to whom I have served it. Not a typical chili but loaded with flavor. My only modification is to add a pound of hot bulk sausage to the recipe and then after the meat is browned, I drain off all the grease. Adding a third chipotle pepper is not a bad idea. I usually put a hefty spoonful of rice in the bottom of the bowl and then ladle the chili over it. Good with a salad of fresh kale, apple and blue cheese, too (use a vinaigrette that has some sugar or honey in it.
By angelkin27
Northeast PA
on February 07, 2013
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I just love this recipe, and so does everyone who has tried it.
I did substitute st pauli girl non-alcoholic beer for the real thing, it tasted great.
My youngest son can't stop eatting it, and asks for this all the time.
I liked how the corn fritters balances the heat with a bit of sweetness
All around winner, a must have recipe DONT leave out the Gouda,,,or you are missing the WHOLE point!
By cooks4kids2
La Habra, CA
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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