Uptown Down-Home Chili - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
2 lbs ground sirloin
2 tablespoons McCormick's Montreal Brand steak seasoning
1/2 lb baby portabella mushrooms, chopped
1/4 lb shiitake mushroom caps, sliced
1 medium yellow onion, chopped
3 celery ribs, chopped
1 large red bell pepper, chopped
4 -6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle chiles in adobo, chopped (with their juices)
1 tablespoon ground cumin
1 (12 ounce) bottle imported beer (Stella Artois)
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
1 cup beef broth
2 -3 tablespoons fresh thyme leaves
8 ounces smoked gouda cheese, shredded
1 small white onion, finely chopped

Preparation

Heat a large pot over high heat; add 2 tablespoons olive oil and the meat; season it with grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
Transfer meat to a plate and return the pot to the stove.
Decrease the heat to med-high and add the remaining tablespoons olive oil.
Add in 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 the 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, broth, and thyme to the chili; simmer for 10 minutes to let the flavors combine.
Taste to adjust the seasonings.
Top bowlfuls of the chili with shredded smoked Gouda and finely chopped raw onions.