This delicious Irish chili is spiked with Guinness for lots of extra flavour. It’s super easy to make and a big-time crowd pleaser.
I’ve got some Guinness Spiked Irish Chili for you guys, just in time for St. Patrick’s Day. It’s extra exciting ’cause it’s the first time ever on TEM that St. Patty’s Day hasn’t passed me by. I normally start clueing into all the green shamrocks right around March 18th. My timing is the best. 😉
I think it’s the whole green beer and toxic green dyed everything that makes me turn a blind eye. Are you with me? Let’s leave the creepy coloured beer to the kids who are not quite old enough to legally drink yet and keep the good stuff to ourselves. Deal?
Let’s pour a glass of good beer (dark beer!) and sit down to this Irish chili together. It’s damn good stuff.
When I served it to my handsome man, he was a little skeptical. We both usually like chili to be vegetarian and think it’s kinda weird to put meat in chili. Truth is, we’re prob the weird ones.
But … all throughout dinner he kept going on and on about how good it was. When we finished it for lunch the next day, he said in a panic, “We have no more chili left! What are we going to do?!”
Answer: make more! We should always and forever have some Irish chili in the house. It would be a terrible thing not to.
I’ve got a bit of a bone to pick. Why, why oh why, is Guinness so watery? I’m mean, it’s black as my cat so you’d think it would be thick and strong, like a porter or a stout. It tastes more like a dyed black Corona than anything worth drinking. Don’t get be wrong, I like a Corona on a hot summer day. A beer so light tasting shouldn’t be dyed black. It’s all wrong.
I love my dark beers. Give me a Philips Chocolate Porter or a Hoyne Dark Matter and you’ll make me one happy camper. Give me a Guinness and you won’t see a smile on my face. Stout should taste like stout, not a lager.
Maybe it’s ’cause I’ve never had a Guinness from Ireland, poured at some centuries old pub by a bartender just as old. Maybe.
Anyway, if you don’t have any Guinness on hand you can make this Irish chili with just about any beer. A stout or porter would be delicious, but a lager will work too. Make sure to steer clear of IPA’s or anything too hoppy.
If you make this Guinness Spiked Irish Chili make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 1 tablespoon grape seed oil
- 1 large yellow onion, chopped
- 4 celery stalks, chopped
- 2 bell peppers, chopped
- 4 garlic cloves, grated on a Microplane or very finely minced
- 1 lb. ground beef
- 1½ tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- ½ teaspoon oregano
- ¼ teaspoon cinnamon
- Optional: ¼ teaspoon cayenne powder
- 1 - 28-ounce can of crushed tomatoes
- 1 can of Guinness (440ml or 14 ounces)*
- 2 - 14-ounce cans of red kidney beans
- Fresh cracked pepper, to taste
- Optional toppings: sour cream, grated cheddar cheese, green onions
- Heat the oil in a large pot (I love using my Le Creuset) over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 5 minutes. Add the celery, peppers and garlic and cook for 5 minutes more.
- Add the ground beef to the pot and cook, stirring occasionally, until the meat is no longer pink, about 5 minutes. Stir the chili powder, cumin, sea salt, oregano, cinnamon and, if using, the cayenne powder into the pot. Add the tomatoes, Guinness, and kidney beans and stir together well. Reduce the heat to medium and cook, stirring occasionally, until the chili thickens, about 30 minutes. Season to taste with sea salt and fresh cracked pepper.
- Serve the chili with any or all of the toppings.