Recipe(tried): Chanterelle and Shiitake Mushroom Chili - Modified

Looks to me like gourmet magazine didn't really make this recipe. Look closely. The recipe doesn't even call for salt or pepper! Spelt berries, forget it, even if you could find them I don't see this enhancing the flavor. Corn in chili...not for me, deleted. Also the recipe would yield a LOT more than 4 to 6 servings. I cut the recipe in half and it's still enough for 8 to 10 servings. Also Gourmet Magazine doesn't understand their own chillis that they put in the recipe. Ancho chillies are dried smoked Poblano chilis and so are Pasilla chillies, yet they have them down as two different ingredients. I also added 2 lbs. of ground chuck, sauteed and drained which really improved the flavor. Also use canned black beans but simmer the juices with thyme while making the rest to get that cooked juice flavor. Why waste an hour and half simmering dry beans in juice? The recipe also wasn't clear on whether the juices get added to the chili or if it just to flavor and hydrate the beans. The answer is yes the juices go into the chili. Please season with salt and pepper. With the above changes, it is a really good, kind of spicy with a bit of a fruity sweet taste to it.