Ingredients (~6 servings)
- 1 Tbsp olive oil
- 2 lbs ground beef (~80% lean works great)
- 1 large onion, chopped
- 6 cloves garlic, minced
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 bottle (11.2 oz) Guinness Draught beer
- 1 can (28 oz) fire roasted crushed tomatoes
- 3 Tbsp pure maple syrup
- 1 can (15 oz) kidney beans, rinsed and drained
- Salt and pepper to taste
- Cheddar cheese and chopped cilantro for serving
Brown the Ground Beef and Aromatics
Heat olive oil in a large pot over medium heat.
Add ground beef to pot; break beef into small chunks as it cooks (this will create additional surface area for browning).
Cook the beef for approximately 3-4 minutes, or until browned on all sides.
Add onion to pot and continue cooking until softened, approximately five minutes.
The onion will help to scrape up any brown bits stuck to the bottom of the pan, leaving behind a rich flavor in your chili.
If using 82% lean ground beef, the amount of grease produced will not be excessive, therefore it may not be necessary to drain grease before continuing.
Add Garlic and Spices
After 30 seconds, add minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper to the pot; stir until all ingredients are evenly distributed over ground beef and onions.
While continuing to stir, allow spices and garlic to become fragrant and warm; do not allow to burn; just blooming is sufficient.
Build the Chili Base
After adding all of these ingredients to the pot, pour the entire bottle of Guinness beer into the pot while scraping up any bits of beef or onion that may be stuck to the bottom of the pot.
Next, stir well to incorporate the crushed tomatoes and maple syrup so that they are well combined with the other ingredients.
Allow mixture to come to a rolling boil; once boiling, reduce heat and continue cooking on a gentle simmer.
Finish with Beans and Simmer
Stir kidney beans into pot after allowing chili to simmer for approximately 20-30 minutes.
During this time, the chili should thicken due to evaporation and also develop a deeper flavor through melding.
If the chili has been simmered properly, you should be able to drag a spoon through the bottom of the pot and still see a small amount of the chili behind the spoon for a few seconds before it fills back in.
Season and Serve
Remove pot from heat; taste chili for salt, pepper, and other flavorings; adjust flavoring as necessary to your taste.
Start by adding 1/2 tsp salt; taste for other flavor elements before adjusting.
Serve chili hot; garnish if desired with shredded cheddar cheese and chopped cilantro.
Store chili in fridge for three to four days; may taste better after sitting in refrigerator for one day.
Guinness Chili
Ingredients
Ingredients (~6 servings)
- 1 Tbsp olive oil
- 2 lbs ground beef ~80% lean works great
- 1 large onion chopped
- 6 cloves garlic minced
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 bottle Guinness Draught beer 11.2 oz
- 1 can fire roasted crushed tomatoes 28 oz
- 3 Tbsp pure maple syrup
- 1 can kidney beans 15 oz, rinsed and drained
- Salt and pepper to taste
- Cheddar cheese and chopped cilantro for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook 3-4 minutes, breaking into chunks until browned.
- Add onion and cook 5 minutes until softened.
- Drain excess grease if needed.
- Add garlic, chili powder, cumin, smoked paprika, and cayenne. Cook 30 seconds, stirring constantly.
- Pour in Guinness and scrape up any stuck bits from the bottom.
- Add crushed tomatoes and maple syrup, stirring to combine.
- Bring to a boil, then reduce heat to a gentle simmer.
- Stir in kidney beans and simmer 20-30 minutes until thickened, stirring occasionally.
- Remove from heat and season with salt and pepper to taste.
- Serve hot with shredded cheddar cheese and chopped cilantro.
