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Uptown Down-Home Chili

Uptown Down-Home Chili created by aronsinvest

Rachael Ray

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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  1. aronsinvest
    Uptown Down-Home Chili Created by aronsinvest
    Reply
  2. aronsinvest
    This is one of my regulars.<br/>I love it. Those little peppers are hot. I freeze the rest of the can for my next batch. Glad you posted.<br/>This is perfect out of the freezer. Thanks.<br/>This makes way more servings.
    Reply
  3. angelhlea
    This recipe is fantastic! The first time I made the recipe though, I misread the instructions and used two CANS chipotle chilies in adobo rather than the two CANNED chilies in adobo. The chili was inedible...but I tried making it again and got it right. I'm not a fan of onions so I left them out...and added rounds of cornbread on top before serving (Jiffy cornbread with a handful of shredded cheddar).
    Reply
  4. atm1970
    Very good! I did wimp out with the chipoltle chiles only using one. I did not like the way the shitake mushrooms looked at the supermarket so I used a pound of baby bellas and I loved them in the chili. Good chili and I have leftovers for lunch :)
    Reply
  5. ratherbeswimmin
    Rachael Ray
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