Uptown Down-Home Chili

Name: Uptown Down-Home Chili
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 227 grams baby Portobello mushrooms, chopped; 237 milliliters beef stock (8-ounce box); 1 bottle imported beer (recommended: Stella Artois (0...imported just cause were Uptown and thats all they drink here.); 425 grams black beans, drained; 2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons; 425 grams crushed tomatoes; 3 ribs celery, chopped; 2 Tbsps fresh thyme leaves; 4 cloves garlic, chopped; 227 grams smoked Gouda, shredded; 2 Tbsps grill seasoning (recommended: McCormicks Montreal Steak Seasoning) a palm full; 1 Tbsp ground cumin, half a palm full; 907 grams ground sirloin; 3 Tbsps extra-virgin olive oil, divided; 1 medium yellow skinned onion, chopped; 1 large red bell pepper, seeded and chopped; 113 grams shiitake mushroom caps, sliced; 1 small white onion, finely chopped; 2 Tbsps Worcestershire sauce

Uptown Down-Home Chili might be just the main course you are searching for. This recipe serves 4. One serving contains 1030 calories, 70g of protein, and 62g of fat. This recipe covers 57% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 35 minutes. It is perfect for The Super Bowl. If you have beef stock, thyme leaves, bell pepper, and a few other ingredients on hand, you can make it. Plenty of people really liked this American dish. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Heat a deep, large skillet or a pot over high heat.

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Extra Virgin Olive Oil

Grill Seasoning

Meat

Equipment you will use

Grill

Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Meat

Equipment you will use

Stove

Pot

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.

Ingredients you will need

Mushrooms

Peppers

Celery

Garlic

Onion

Equipment you will use

Pot

Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin.

Ingredients you will need

Worcestershire Sauce

Canned Chipotle Chiles In Adobo

Ground Chipotle Chile Pepper

Cumin

Meat

Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes.

Ingredients you will need

Beer

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Smoked Gouda

Black Beans

Seasoning

Tomato

Onion

Chili Pepper

Stock

Thyme

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

227grams

baby Portobello mushrooms, chopped 237milliliters

beef stock (8-ounce box)1bottle

imported beer (recommended: Stella Artois (0...imported just 'cause we're Uptown and that's all they drink here.)425grams

black beans, drained 2

canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons 425grams

crushed tomatoes 3ribs

celery, chopped 2Tbsps

fresh thyme leaves 4cloves

garlic, chopped 227grams

smoked Gouda, shredded 2Tbsps

grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full 1Tbsp

ground cumin, half a palm full 907grams

ground sirloin 3Tbsps

extra-virgin olive oil, divided 1medium

yellow skinned onion, chopped 1large

red bell pepper, seeded and chopped 113grams

shiitake mushroom caps, sliced 1small

white onion, finely chopped 2Tbsps

Worcestershire sauce

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Castellroig Cava Brut. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.