This Guinness® Stout Chili recipe is one of those that you keep in your recipe book and pull out once in a while. It’s been a while since I made it and each time I ask why don’t I make this more often. It’s so delicious!
I’m still dealing with winter and as you can see I’ve been featuring hearty comfort-food dishes throughout January and February, and this one is no different. Also, Saint Patrick’s Day is right around the corner and this recipe is a perfect dish to celebrate.
Guinness® stout chili might sound like a weird combination but trust me, the taste will blow you away. The original recipe is a little mild so, I added chili powder and fresh chili pepper. But if you don’t like spicy then you can reduce or eliminate the chili pepper all together.
Will I get drunk from eating this chili
The answer is NO! Guinness® actually has less alcohol and less calories than the typical draught beer. Most of that alcohol will cook out in the process so no need to fret. Guinness® also has a slightly bitter taste but this too will cook out. Adding a little sugar will help with any bitterness left behind as well as cut the acid from the tomato sauce. The final dish is a mild beer flavor that hits your palate just right.
What can I substitute for Guinness
Guinness® is a stout so any stout or draught beer will do. I must admit that I haven’t tried this recipe with any other stout. I’m also not a big drinker so it would be challenging for me to recommend something else. However, if you do try it with another type of stout, let me know.
What’s your favorite chili recipe? Do you have a favorite Saint Patrick’s day recipe? Comment below and let me know. Also check out my Instagram page for a short video of how I made this recipe. Here are the ingredients and instructions.
Guinness® Stout Chili
- Dutch pot or heavy soup pot
- 1 lb. Grass-fed 93-7% ground beef
- 14 oz. Guinness® (found it in the can)*
- 1 Can Red Kidney beans (15 oz.) -drain and rinsed
- 1 Can Cannellini beans (15 oz.) -drain and rinsed
- 1 Can Tomato Sauce (15 oz.)
- 15 oz. Water (used tomato sauce can)
- 2 Tbsp Grapeseed oil (or any seed oil)
- 1 Tbsp Brown sugar
Herbs and Spices
- 1 Cup Onion -diced
- 1/4 Cup Scallion -chopped
- 1 Small Green chili pepper -chopped
- 1 Cup Tomatoes -diced
- 2 Large Garlic cloves -diced
- 2 Tbsp Ground cumin
- 2 Tbsp Ground coriander
- 2 Tbsp Chili powder
- 1 Tbsp Salt or to your taste
- 1 Tbsp Black pepper
- 1 Tsp Apple cider vinegar (optional)
- Sour cream
- Shredded cheese
- Scallion -chopped finely
- Heat grapeseed oil in a large pot over medium heat then add the onion, fresh tomatoes and cook for 5 minutes or until tomatoes are completely broken down.
- Add the garlic and ground beef. Keep stirring until beef breaks down into small pieces. Cook until meat is no longer pink.
- Add beans, tomato sauce, water, Guinness® , brown sugar, cumin, coriander, chili powders, salt and black pepper. Stir until all ingredients are combined.
- Cover, reduce heat to medium low and simmer for 1 hour. Check and stir occasionally to prevent sticking. Add a little water if it starts to reduce too quickly.
- When it's almost done, stir in apple cider vinegar, green chili pepper, scallion and continue to simmer.
- Serve with a dollop of sour cream, scallion or shredded cheese.
- I always add a little apple cider vinegar whenever I cook with tomato products because it helps to neutralize the acid.
- *Guinness the name, logo, and signature are all registered trademarks. I have no affiliation with the company and I am not being paid to use their stout.
This recipe was adapted from Cooking With Curls.