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1
Heat a deep, large skillet or pot over high heat.
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2
Add 2 T extra-virgin olive oil and the meat.
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3
Season the meat with the grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
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4
Transfer the meat to a plate and return the pot to the stove.
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5
Reduce the heat to medium high and add the remaining tablespoon of extra-virgin olive oil.
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6
Add the mushrooms and begin to brown them before adding the other veggies.
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7
After 2-3 minutes the mushrooms will begin to shrink and soften.
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8
Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
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9
Once the onions, celery, bell peppers and garlic have been working for a few minutes, mix the veggies with the mushrooms.
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10
Return the meat to the pan and season with Worcestershire sauce, chipotle and cumin.
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11
Add the beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, 2 minutes.
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12
Add the black beans, tomatoes, stock and thyme to the chili and simmer for at least 10 minutes to let the flavors combine.
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13
While the chili simmers, cook the pasta al dente and drain.
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14
Add the cooked pasta to the chili and stir to combine.
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15
Pour the chili-mac into a 9 x 13 casserole dish and top with a mixture of smoked Gouda and Cheddar.
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16
Melt the cheeses under a hot broiler 6 inches from the heat until golden.
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17
Garnish the dish with finely chopped raw onions and chopped cilantro. (This step is optional.).
