St. Patrick’s Day brings out the Guinness in all of us. It finally brought the Guinness out of me! I’d never cooked with Guinness before, and I’ve been hankering to do so! I finally decided on a Guinness Beef Chili, and it was certainly not a disappointment, to say the least! The Guinness just makes the beef taste beefier, and the tomatoes even more tomato-ier. Is that a word? 😉 That rich stout just worked wonders. Combined with warm, smoky flavors like cumin, and chili powder, you just can’t go wrong. You can bet I’ll be making this more often than once a year.
I adapted this recipe from the Cooking with Curls blog. I didn’t change a whole lot, because as I mentioned, I haven’t cooked with Guinness before and I wanted to know what it should taste like before I did any tinkering. Make sense? Besides, the recipe was packed with the spices that I normally add to my chili, along with one thing that I usually don’t….brown sugar. I always add sugar to my spaghetti sauce to tame the acidity from all of the tomatoes, but I’ve never added it to chili. What a great idea! 💡 This was brown sugar, no less, which sounded like the perfect thing to do when you’re working with a rich beer like Guinness. It was only a tablespoon of brown sugar mind you, but it really did make a difference!
Maybe this St. Patrick’s Day you can give the corned beef a rest and do a Guinness Beef Chili instead. You won’t miss it. Serve it with my Whole Grain Corn Bread, Apricot Orange Irish Soda Bread, or any crusty bread ya like. The bottom line is, this is one supper that you’re gonna love whether it’s St. Patrick’s Day or not! 😀
- 1 lb. 80% lean ground beef
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- ½ tablespoon ancho chili powder (or just use regular chili powder)
- ¼ teaspoon cayenne pepper
- 28 ounce can fire roasted crushed tomatoes
- (1) 15 ounce can kidney beans, rinsed and drained
- (1) 15 ounce can white kidney beans, rinsed and drained
- 11.2 ounce bottle of Guinness Draught beer
- 1 tablespoon packed brown sugar
- salt, to taste
- Heat the olive oil over medium heat in a large pot. Add the onions and saute 5 minutes, or until almost translucent. Add the garlic and cook 30 seconds. Add the ground beef, breaking it up into small chunks. Cook until the meat is no longer pink. Turn off the heat. Remove the meat mixture from the pot with a slotted spoon and place in a bowl. Remove the grease from the pot. Turn the heat back on to medium, and add the meat back to pot. Add the tomatoes, beans, beer, and brown sugar, and stir until well combined. Reduce heat to medium low and simmer for 30 minutes. Serve with a dollop of sour cream and grated cheddar cheese!