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 the olive oil in a large pot over medium heat.
Add the ground beef and break it up into small chunks as it cooks. Cook for ~3-4 minutes until it starts browning.
Add the onion and cook until softened, ~5 minutes. The onion will help scrape up any browned bits from the beef.
Drain excess grease if needed – with 82% lean beef you shouldn’t have too much.
Add Garlic and Spices
Add the garlic, chili powder, cumin, smoked paprika, and cayenne to the pot.
Cook for ~30 seconds, stirring constantly until everything is well coated with the spice mixture.
The garlic will be fragrant and the spices will start to bloom – don’t let them burn.
Build the Chili Base
Pour in the entire bottle of Guinness, scraping up any stuck bits from the bottom of the pot.
Add the crushed tomatoes and maple syrup, stirring until everything is combined.
Bring to a boil, then reduce heat to maintain a gentle simmer.
Finish with Beans and Simmer
Stir in the kidney beans and let the chili simmer for ~20-30 minutes.
You want it to thicken up and the flavors to meld together. Stir occasionally to prevent sticking.
The chili is ready when a spoon dragged across the bottom leaves a brief trail before filling back in.
Season and Serve
Remove from heat and taste for salt and pepper – start with 1/2 tsp salt and adjust from there.
Serve hot with shredded cheddar cheese and chopped cilantro if you want.
This keeps well in the fridge for 3-4 days and actually tastes better the next 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.
