Uptown Down-Home Chili

READY IN: 50mins




  • 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.
  • Transfer meat to a plate and return the pot to the stove.
  • Decrease the heat to med-high and add the remaining tablespoons olive oil.
  • Add in 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 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, broth, and thyme to the chili; 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.