Guinness Chili
This Guinness chili is a thick, beefy bowl of comfort with a can of stout stirred right into the pot for deep, roasty flavor.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs ground beef
- 1 large red onion chopped
- 2 teaspoons chili seasoning
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 11.2 ounces Guinness Draught beer 1 can
- 28 ounces diced tomatoes with juice
- 2 tablespoons brown sugar
- 15 ounces kidney beans rinsed and drained
- salt and pepper to taste
- fresh parsley for serving
- sour cream for serving, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it up as it browns, until no longer pink.
- Stir in the chopped onion and cook for 3 to 4 minutes, until softened.
- Add the chili seasoning, cumin, and garlic powder, and cook for about 30 seconds, until fragrant.
- Pour in the Guinness, stirring well and scraping the bottom of the pot to release any browned bits.
- Add the diced tomatoes with their juice, the brown sugar, and the kidney beans. Stir to combine.
- Bring to a simmer, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
- Taste and season with salt and pepper as needed.
- Serve hot, topped with sour cream and fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months in a freezer-safe container.
Reheat on the stove with a small splash of water if it has thickened too much.
This chili tastes even better the next day, so leftovers are a win, not a consolation prize.