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!