This delicious Irish chili is spiked with Guinness for lots of extra flavor. It’s super easy to make and a big-time crowd pleaser.
- 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
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1/2 teaspoon oregano
- 1/4 teaspoon cinnamon
- Optional: 1/4 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.
Guinness is sold in 440ml (14 ounce) cans here in Canada. If they’re sold in a different size where you live, try to put in roughly the same amount. If the exact amount is a little different, it’s ok.