Iron Mike Chili
A super easy, throw it all in one pot and stir kind of chili. This one is based on a classic Beef
Bourguignon and could be served as is or over egg noodles. And of course the only reasonable
beverage pairing would be a nice red wine by the man himself –
Mike Ditka Cabernet Sauvignon.

Serves 8.

¼ cup olive oil
1 (3 lb.) beef sirloin tip roast, cut into small cubes
2 onions, diced
1 lb. mushrooms, trimmed and sliced
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon thyme leaves
1 1/2 teaspoons kosher salt
½ teaspoon black pepper
1 cup dry red wine
1 cup beef stock

Heat the olive oil in a large stockpot over high heat. Add the beef and sear well on all sides, about 10
minutes – don’t stir a lot at this point as you want the meat to caramelize. Add the onions and
mushrooms and cook, stirring occasionally for 6-8 minutes. Add the Worcestershire sauce, chili powder,
thyme leaves, salt and pepper. Stir in the red wine and beef stock. Bring mixture to a boil, cover and
reduce heat to low. Simmer for 30 minutes, stirring occasionally. Stir in the tomato paste and cook an
additional 30 minutes, uncovered.

Special Teams:
Buttered Egg Noodles
French Bread
Mike Ditka Cabernet Sauvignon