…Five Chili, Six Chili…

Two more chili recipes, which brings us to six so far.

Yes, Rachel refers to Rachel Ray. I tell ya’, I have a real love-hate relationship with her recipes, but this one I like. It’s not a straightforward chili, but I seem to be averaging one straightforward and one “alternative” chili per each chili miniseries installment.


  1. In a soup pot, heat 3 tablespoon extra virgin olive oil and saute 1 chopped onion, 3 stalks sliced celery, 1 diced red bell pepper, and cook until just translucent.
  2. Add 1 pound ground beef until it is just brown. Stir in 1 tablespoon natural grill seasoning and 1/2 pound sliced baby portabellas, 2-3 fresh shiitakes, and 5 cloves pressed garlic. Cook a couple minutes until mushrooms release their juices.
  3. Add 2 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1 tablespoon chipotle paste (or sauce), 1 teaspoon ground cumin, 1 bottle nice beer, 1 can black beans (drained), 1 30 oz can crushed tomatoes, 1 cup beef broth, and 2 teaspoons dry thyme. Bring to boil, reduce heat, and simmer until veggies are soft and flavors are incorporated, 20 minutes or so.
  4. Top with 8 ounces grated gouda. Serve with a nice, crusty bread from the baker or your own home. Perhaps a prairie bread would be appropriate.

This is a great chili to serve that doesn’t involve ground meat. I can’t imagine that the early cowboys and settlers didn’t use all sorts of meat. Plus “Steak Chili” sounds much fancier than “Chili.” It has some great, robust, southwestern flavors and makes a whole meal with just a bag of tortilla chips.


  1. To roast, broil three whole poblano peppers on a baking sheet until blackened (about 15 minutes), then seal in an airtight bowl (you can use saran wrap for this if you don’t have one) for another 15 minutes. Make sure they are cool and peel off the char and skin, seed, and rough-chop. Add to chili at step 4.
  2. Meanwhile, in a soup pot, heat 3 tablespoons extra virgin olive oil and brown 2 pounds (or less, if you want) trimmed, skirt steak, cut into strips. While browning, season with a little salt and pepper.
  3. Once brown, add 1 chopped red onion and 4 cloves pressed garlic and saute until onion becomes translucent. Work in 1 teaspoon sweet paprika, 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1 tablespoon chili powder.
  4. Add 1 bottle light Mexican beer, zest of 1 lime, and 1 30 oz can (preferably roasted) tomatoes. Bring to boil, reduce heat, and simmer until meat is tender and flavors are incorporated, 20 minutes or so.
  5. Finish with the juice of the lime, top with 1 finely diced white onion (on each bowl) and serve with black bean or blue corn tortilla chips.

*To continue with the Chili Series, click here.

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