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Courtesy of Rachael Ray's 365: No Repeats. Note: The recipe calls for omitting the black beans but I think they would be great if kept in.
- 3 tablespoons extra virgin olive oil
- 2 lbs ground chicken
- 2 tablespoons McCormick grill seasoning
- 1⁄2 lb baby portabella mushrooms, chopped
- 1⁄4 lb shiitake mushroom caps, sliced
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 1 red bell pepper, cored, seeded and chopped
- 4 -6 garlic cloves, chopped
- 2 tablespoons Worcestershire sauce
- 2 chipotle chiles in adobo, chopped with their juices
- 1 tablespoon cumin
- 12 ounces beer
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can crushed tomatoes
- 1 cup chicken stock
- 2 tablespoons fresh thyme leaves
- 8 ounces smoked gouda cheese, shredded
- 8 ounces cheddar cheese, shredded
- 1 lb cavatappi pasta or 1 lb macaroni
- 1 small onion, finely chopped (optional)
- cilantro, finely chopped (optional)
- Heat a deep, large skillet or pot over high heat.
- Add 2 T extra-virgin olive oil and the meat.
- Season the meat 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 extra-virgin olive oil.
- Add the mushrooms and begin to brown them before adding the other veggies.
- After 2-3 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 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 at least 10 minutes to let the flavors combine.
- While the chili simmers, cook the pasta al dente and drain.
- Add the cooked pasta to the chili and stir to combine.
- Pour the chili-mac into a 9 x 13 casserole dish and top with a mixture of smoked Gouda and Cheddar.
- Melt the cheeses under a hot broiler 6 inches from the heat until golden.
- Garnish the dish with finely chopped raw onions and chopped cilantro. (This step is optional.).
I make this dish a lot, love it!!! It's easy, delicious, and aside from the smoked Gouda, inexpensive to make. Makes for tasty leftovers!