This version subs in mushrooms for the traditional beef without losing a lick of flavor. So savory and juicy after a good simmer, mushrooms are a natural for this dish.
Well, after three weeks of posting other people's recipes, I'm back with one of my own. It was a lot of fun cooking dishes that had already gone through the testing process and learning more about cooking in general (and
Stout brings out the meaty flavor of this chili perfectly. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.
