Uptown Down-Home Chili – Rachael Ray

Ingredients

• 3 tablespoons extra virgin olive oil (EVOO), divided
• 2 pounds ground sirloin
• 2 tablespoons grill seasoning (a palmful), such as McCormick brand Montreal Steak Seasoning
• 1/2 pound baby portobello mushrooms, chopped
• 1/4 pound shitake mushroom caps, sliced
• 1 medium yellow onion, chopped
• 3 ribs celery, chopped
• 1 large red bell pepper, seeded and chopped
• 4-6 cloves garlic, chopped
• 2 tablespoons Worcestershire sauce
• 2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palmful ground chipotle chili powder (about 2 tablespoons)
• 1 tablespoon ground cumin (half a palmful)
• 1 bottle imported beer, such as Stella Artois
• 1 can black beans (15 ounces), drained
• 1 can crushed tomatoes (15 ounces)
• 1 cup beef stock (8 ounces)
• 2-3 tablespoons fresh thyme, chopped
• 8 ounces smoked Gouda cheese, shredded
• 1 small white onion, finely chopped