"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Down Home Chili Recipe

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This recipe for Down Home Chili, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Thursday, September 14, 2006


3 tbl. olive oil
2 lbs. hamburger
2 tbl. Montreal steak seasoning
1/2 lb. mushrooms, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 lg. red pepper, seeded and chopped
4 cloves garlic, chopped
2 tbl. Worcestershire sauce
2 tbl. chipotle chili powder (or regular chili powder)
1 tbl. ground cumin
1 bottle beer
1 - 15 oz. can black beans, drained
1 - 15 oz. can crushed tomatoes
1 c. beef broth
2 tbl. thyme
1 c. shredded cheddar cheese

Heat a deep, large skillet or pot over high heat. Add 2 tbl. of the olive oil and the meat. Season it with the grill seasoning and brown the meat, breaking it up as it cooks, for 3 to 5 minutes - transfer the meat to a plate and return the pot to the stove
Reduce the heat to medium. Add the mushrooms and brown for 2 - 3 minutes. Push them off to the side of the pan and add all the remaining veggies to the opposite side of the pot. Once the onions, celery, pepper and garlic have been working for a few minutes, stir everything together. Return the meat to the pan and season with the Worcestershire sauce, chili powder and cumin. Add the beer to deglaze the pot, scraping up all of 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 hcili with shredded cheddar cheese.

Personal Notes:
Personal Notes:
From RR




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