Courtesy of Rachael Ray's 365: No Repeats. Note: The recipe calls for omitting the black beans but I think they would be great if kept in.
Provided by rickoholic83
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Heat a deep, large skillet or pot over high heat.
- Add 2 T extra-virgin olive oil and the meat.
- Season the meat with the grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
- Transfer the meat to a plate and return the pot to the stove.
- Reduce the heat to medium high and add the remaining tablespoon of extra-virgin olive oil.
- Add 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 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, stock and thyme to the chili and simmer for at least 10 minutes to let the flavors combine.
- While the chili simmers, cook the pasta al dente and drain.
- Add the cooked pasta to the chili and stir to combine.
- Pour the chili-mac into a 9 x 13 casserole dish and top with a mixture of smoked Gouda and Cheddar.
- Melt the cheeses under a hot broiler 6 inches from the heat until golden.
- Garnish the dish with finely chopped raw onions and chopped cilantro. (This step is optional.).
Nutrition Facts : Calories 1007.7, Fat 36.9, SaturatedFat 17.3, Cholesterol 189.9, Sodium 954.6, Carbohydrate 93.5, Fiber 11.8, Sugar 9.7, Protein 71.3
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