Monday, February 23, 2009

Old-Fashioned Beef and Mushroom Chili with Chipotle

From Not Your Mother's Slow Cooker Recipes for Two

Use: 3 quart crock
Cook: Low 7-9 hours

3 Tbsp EVOO
1 small yellow onion, chopped
1 stalk celery, chopped
6 ounces shitake mushrooms, sliced
1/2 lb lean ground beef
1 Tbsp chili powder, or to taste
1 15.5oz can crushed tomatoes in puree
2 Tbsp beer, wine or water
3-4 tsp chipotle chile paste, to your taste (chipotle in adobo, pureed)
1 tsp Worcestershire sauce
1 tsp sugar or honey
1 15oz can red kidney beans, cranberry beans or anasazi beans, rinsed and drained
Salt and freshly ground black pepper to taste
Shredded sharp cheddar cheese, sliced avocado and sour cream for serving

In a large skillet over medium-high heat, heat the olive oil and cook the onion, celery, mushrooms until limp. Add the ground beef and cook until the meat is brown. Sprinkle with some of the chili powder about halfway through cooking. Place in the slow cooker and add the tomatoes and their puree, beer, the rest of the chili powder, the chipotle chile paste, Worcestershire sauce, and sugar. Stir to combine. Cover and cook on LOW for 4 hours, stirring occasionally.
After 4 hours, add the beans and salt and pepper. Cover and cook for another 3-5 hours. The longer you let it simmer, the better it gets.
Serve the chili in bowls, topped with cheese, avocado slices, and sour cream

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