| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Reviews
Delicious! I live all the veggies. A whole beer is too much tho. Didn’t reduce enough so I had to thicken with cornstarch and water. I’ll use 1/2 bottle next time
My go-to chili recipe. I’ve been making it for 10+ years now. I chop up a whole clove of garlic, add a jalapeno with seeds and use bone broth instead of beef stock and the result is medicinal and super tasty.
This chili always turns out great and even mushroom haters love it (if chopped very fine). I have made it many times over the years and it is popular with guests. I usually add beef Better Than Bouillon and more crushed tomatoes.
I changed things a bit… used 2 red bell peppers, used 8 cloves of garlic, used 2 cans of black beans, and used 28 oz can crushed tomatoes. Was DELISH!
I’ve made this chili recipe several times. It’s delicious and always a hit! The smoked Gouda is a nice touch.
I love this recipe; I’ve made it a few times. So many flavors that work so well together. Making it again next week for friends!
Best tasting and healthy chili! I’ve made chili using this recipe for over a dozen times now and my kids and hubby just gobble it all up every time. I usually serve this chili with white steamed rice.
Once I made this, I could not go back to a canned chili. You will too. This recipe is so easy to follow and the wonderful flavors will make you crave for it.
Not sure why anyone would give a low rating for this recipe. Please check to see if you used high quality ingredients before rating a recipe.
Once I made this, I could not go back to a canned chili. You will too. This recipe is so easy to follow and the wonderful flavors will make you crave for it.
Not sure why anyone would give a low rating for this recipe. Please check to see if you used high quality ingredients before rating a recipe.
Another Perfect 10 by Rachael. I used the ground chipotle chili instead of the peppers in adobe. Even then, would recommend 1 Tbsp instead of 2. This chili is awesome, even if you lean it up with 93% ground sirloin. The mushrooms are a perfect addition. I would recommend sautéing the vegetables for about 5 additional minutes unless you prefer them to be slightly un-cooked. This chili freezes and reheats really well.
Fabulous~ except that 1 can of chipotle peppers in adobe nearly killed us. Way too hot for us, but now I know because I will definitely make this recipe again.
OMG!!! THIS IS THE BEST CHILI I EVER HAD!! Every time it is made, I hear the same thing……”AMAZING”!!!! love, love, love it!!