Chili a la olio

• 3 tablespoons oil
• ½ pound sirloin, cubed (I buy stir-fry beef then cut the strips into small cubes with kitchen scissors)
• 2 tablespoons McCormick Montreal Steak seasoning
• ¾ box button mushrooms, coarsely chopped
• ¾ box cremini mushrooms (aka baby portobello), coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 3 stalks celery, coarsely chopped (use some of the leafy tops, too)
• 1 large red bell pepper, seeded and coarsely chopped
• 4 cloves garlic (6 if they’re small), finely chopped
• 2 tablespoons Worcestershire sauce
• 1 chipotle pepper in adobo, finely chopped (you can remove
• some/all of the seeds if you prefer milder chili)
• 1 tablespoon ground cumin
• 1 bottle beer (any lager)
• 1 16-ounce can black beans (don’t drain)
• 1 16-ounce can crushed tomatoes (don’t drain)
• 1 cup beef stock
• 2 tablespoons fresh thyme leaves

Garnish (optional):

• ½ cup mild yellow cheese (Gouda is a good choice), grated
• 1 small white onion, finely chopped

Heat a large, deep skillet over high heat.

Add 2 tablespoons oil, the meat, and the grill seasoning.

Sear the meat for 2-3 minutes, then reduce heat to medium and push meat to one side.

On the “clean” side of the skillet, add another tablespoon of oil, then the mushrooms. When the mushrooms begin to brown and shrink (about 2-3 minutes), stir them once quickly then push them off to the side with the meat.

Add the remaining vegetables (onion, celery, red pepper, and garlic) to the clean side of the skillet and cook for 2-3 minutes, then mix the meat, mushrooms, and vegetables together.

Add the Worcestershire, chipotle, and cumin. Stir quickly to mix, then add the beer.

Stir/scrape the bottom of the skillet well to deglaze. Simmer until the beer has reduced by half (about 2 minutes).

Taste, and if you want it spicier, you can add a little more (¼ teaspoon or so) adobo sauce from the can of peppers.

Add the beans, tomatoes, beef stock, and thyme and simmer for 10 minutes.

This dish only takes about 30 minutes to make.

Thanks to Lee at Olio

Pressure Cooker Chili

• 3 pounds stew meat (beef, pork, and/or lamb)
  
• 2 teaspoons peanut oil
  
• 1 1/2 teaspoons kosher salt
  
• 1 (12-ounce) bottle of beer, preferably a medium ale
  
• 1 (16-ounce) container salsa
  
• 30 tortilla chips
  
• 2 chipotle peppers canned in adobo sauce, chopped
  
• 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
  
• 1 tablespoon tomato paste
  
• 1 tablespoon chili powder
  
• 1 teaspoon ground cumin

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately with grated cheese and sour cream.

Thanks to Robin's Random Recipes