Guinness Beef Chili
Guinness Beef Chili is a hearty, flavorful chili with plenty of spice and Guinness beer. It’s made in 30 minutes for an easy St. Patrick’s Day dinner!
This Guinness Beef Chili recipe was originally posted in March 2013, and was in need of a facelift. I updated the photos and recipe, and made it a 30 minute meal to boot.
What’s more St. Patrick’s Day than Guinness? Corned beef, I guess. If you have a hankering for that, check out my Guinness Corned Beef Sliders.
If you don’t like corned beef, then this Guinness Beef Chili is the recipe for you!
This recipe was inspired by my friend Lisa’s Guinness Chili 4 years ago. I’d never cooked with Guinness before at that time, and I was intrigued.
While I don’t drink Guinness beer because it’s too heavy for me, I imagined that adding a full-bodied, flavorful beer to chili couldn’t be a bad thing.
Obviously it wasn’t. 🙂
The funny thing is, if I didn’t tell you there was Guinness beer in the chili, you really wouldn’t know it.
So why use it? The Guinness adds body to the chili and gives it an incredible background flavor. It makes the beef taste meatier, and really enhances the flavor of the tomatoes.
I added plenty of warm spices to my chili, along with a little maple syrup to tone down the acidity from the beer and tomatoes.
This Guinness Beef Chili is so hearty, and is a great 30 minute meal for St. Patrick’s Day. It’s also a great way to use up leftover Guinness if you happen to have some.
Or maybe you just buy it to cook with it like I do. 🙂
Guinness Beef Chili
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 lb. 82% lean grass-fed ground beef
- 11.2 ounces Guinness Draught beer
- 28 ounces fire roasted crushed tomatoes
- 15 ounces fire roasted diced tomatoes
- 15 ounces kidney beans, rinsed and drained
- 15 ounces white kidney beans, rinsed and drained
- 2 tablespoons pure maple syrup
- salt and pepper to taste
- Plain Greek yogurt or sour cream and chopped green onion for serving (optional)
- Heat the olive oil over medium heat in a large pot. Add the onions and saute 5 minutes, or until softened. Add the garlic and spices and cook 30 seconds. Add the ground beef, breaking it up into small chunks and stir until it’s coated with the spice mixture. Cook until the meat is no longer pink, about 5 minutes.
- Add the Guinness, crushed tomatoes, diced tomatoes, beans, and maple syrup, along with some salt and pepper, to taste, and stir until combined. Simmer for about 15 minutes longer.
- Remove from heat and add salt and pepper, to taste. Serve with the Greek yogurt and green onion, or your favorite toppings. Enjoy!
- I always use lean grass-fed ground beef, which results in less fat. If you prefer ground beef that isn’t lean, you may want to degrease the pan before adding the remaining ingredients once the meat has cooked.
- The chili can be made in advance and stored in the fridge, and is also freezer friendly!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.