Matt's "Bringin' in the Fall" Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T. extra-virgin olive oil
2 lbs. ground sirloin
2 T. grill seasoning (McCormick's Montreal Steak seasoning)
1/2 lb. baby Portobello mushrooms, chopped
1/4 lb. shiitake mushroom caps, sliced
1 medium yellow onion, chopped
3 celery ribs, chopped
1 large red bell pepper, cored, seeded and chopped
4-6 garlic cloves
2 T. Worcestershire sauce
2 canned chipotle peppers in adobo (or 2 T. ground chipotle chili powder)
1 T. ground cumin
1 bottle imported beer
15oz. can black beans
15oz. can crushed tomatoes
1 c. beef stock or broth
2-3 T. fresh thyme leaves
8 oz. piece of smoked Gouda, shredded
1 small white onion, finely chopped
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Directions: |
Directions:Heat a deep, large skillet or pot over high heat. Add 2 T. of the extra-virgin olive oil and the meat. Season it with the grill seasoning and sear it, browning and crumbling it, for 3-5 minutes. Transfer the meat to a plate and return the pot to the stove.
Reduce the heat to medium high and add the remaining tablespoon of 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 shrink 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. Once the onions, celery, bell peppers, and garlic have been working for a few minutes, mix the veggies with the mushrooms. Return the meat to the pan and season with the Worcestershire sauce, chipotle and cumin.
Add the beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, 2 minutes. Add the black beans, tomatoes, stock and thyme to the chili and simmer for 10 minutes to let the flavors combine. Taste to adjust the seasonings. Top bowlfuls of the chili with shredded smoked Gouda and finely chopped raw onions. |
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Number Of
Servings: |
Number Of
Servings:4 |
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