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  • MUSHROOM CHIPOTLE CHILI

    Ingredients

    Six 8-ounce portions

    • Ingredients
      Amount
    • Vegetable oil
      3 Tbsp.
    • Yellow onion, diced
      2 cups
    • Poblano green chilies, seeded, diced
      2 each
    • Jalapeños, seeded, minced
      2 Tbsp.
    • Garlic, minced
      1 Tbsp.
    • Mushrooms, minced, sauteed
      2 lb.
    • Beef, cubed
      2 lb.
    • Chili powder
      1/3 cup
    • Chipotle chilies in adobo, minced
      1 Tbsp.
    • Ground cumin
      2 Tbsp.
    • Oregano, dried
      2 Tbsp.
    • Tomato, crushed, with liquid, 16 oz. can
      1 each
    • Lager beer, 12 oz. bottle
      1 each
    • Black beans, canned
      1 cup
    • Kosher salt
      to taste
    • Black pepper, freshly ground
      to taste

    Method

    1. Mince 2 pounds of mushrooms and saute until golden brown. Set aside.
    2. Heat the oil in a pan over medium to high heat. 
    3. Add the onions and saute until translucent. Add the poblano chiles to the pan and cook over medium heat for about 5 minutes.
    4. Add the jalapenos and garlic, stirring from time to time, until the mixture is tender, about 12 to 15 minutes. 
    5. Add the sauteed mushrooms and meat, and brown.
    6. Add the chili powder, chipotle, cumin, and oregano, and stir well to mix.
    7. Add the tomatoes and beer to the pot and bring to a slow simmer. Cover the pot and cook over very low heat or in a 325 degree oven for 1 hour. Check the chili periodically, stirring as needed.
    8. Add black beans and mix well.
    9. Taste for seasoning and adjust as needed with more chili powder, salt, and pepper.
    10. The chili should be very flavorful and the liquid should be greatly reduced and thickened. Serve the chili.