Categories: Chili, Ground Beef, Main Dish, Rachael Ray
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 lbs ground sirloin
- 2 tablespoons McCormick's Montreal Brand steak seasoning
- 1/2 lb baby portabella mushrooms, chopped
- 1/4 lb shiitake mushroom caps, sliced
- 1 medium yellow onion, chopped
- 3 celery ribs, chopped
- 1 large red bell pepper, chopped
- 4 -6 garlic cloves, chopped
- 2 tablespoons Worcestershire sauce
- 2 canned chipotle chiles in adobo, chopped (with their juices)
- 1 tablespoon ground cumin
- 1 (12 ounce) bottle imported beer (Stella Artois)
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can crushed tomatoes
- 1 cup beef broth
- 2 -3 tablespoons fresh thyme leaves
- 8 ounces smoked gouda cheese, shredded
- 1 small white onion, finely chopped
Directions
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Heat a large pot over high heat; add 2 tablespoons olive oil and the meat; season it with grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
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Transfer meat to a plate and return the pot to the stove.
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Decrease the heat to med-high and add the remaining tablespoons olive oil.
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Add in the mushrooms and begin to brown them before adding the other veggies.
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After 2-3 minutes the mushrooms will begin to shrink and soften.
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Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
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Once the onions, celery, bell peppers, and garlic have been working for a few minutes, mix the veggies with the mushrooms.
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Return the meat to the pan, and season with the Worcestershire sauce, chipotle, and cumin.
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Add the beer to deglaze the pot, scraping up all the pan drippings.
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Reduce the beer by half, 2 minutes.
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Add the black beans, tomatoes, broth, and thyme to the chili; simmer for 10 minutes to let the flavors combine.
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Taste to adjust the seasonings.
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Top bowlfuls of the chili with shredded smoked Gouda and finely chopped raw onions.