Guinness is the ingredient that brings this chili to life and makes it perfectly suited for St. Patty's Day, or any day a good hot bowl of chili is needed.
People can be protective of their chili recipes. Some insist that it must have beans. Some say that beans ruin chili.
Here’s my only rule for chili that I make: It has to taste good.
Let’s not make it more complicated than it needs to be, right? If it tastes good, I’m all for it.
Since it’s March and all things Irish are being celebrated, I thought it would be fun to simmer my chili in Guinness. My Guinness Chili recipe is fairly easy since a lot of the flavors come from the dark, stout beer.
Any ground beef will work fine for this recipe, but I recommend getting your hands on some ground sirloin if you can. It will have better flavor and texture in the finished dish than generic ground beef.
If you can’t find any, you can always make some! Just grab some sirloin and cut off most of the fat. Then cube it into 1/2-inch cubes.
Pulse the sirloin in a food processor until it’s roughly ground. Some texture is good.
To get the chili started you’ll also need some shallot and garlic. If you have an onion, you can just use that instead of the shallot. No big deal there!
Add a drizzle of oil to a large pot and brown your meat over medium-high heat. Once the meat is browned nicely (about 6-7 minutes), add the onions and garlic and cook until the veggies are soft, just a few more minutes.
Even though we are getting a lot of flavor from beer, it still helps to add some spices to the mix. I went with cumin, chili powder, and cayenne. A tiny pinch of cinnamon rounds out the flavors also!
Add the spices to the pot along with the beer. It helps to pour the beer into a measuring glass first so some of the carbonation can bubble off the beer.
Go ahead and add the diced tomatoes (with juices) also and bring the chili to a slight simmer. Cover it and let it simmer over low heat for about 45 minutes. Let it simmer until the beef is nice and tender and stir it occasionally while it cooks.
The last step is to add the beans! I think beans add a lot to chili, and I always add some to mine, although I know some people don’t like them. Just be sure to drain and rinse the beans well before adding them.
After everything is warmed, add a pinch of brown sugar to the chili and season it with salt and pepper. It’ll probably need a good pinch of both.
Then just keep the chili warm on low heat until you’re ready to serve it!
In my opinion, the best way to serve this good stuff is with a good dollop of sour cream, grated cheese, and fresh chives!
Nick thinks you could make this chili in a slow cooker pretty easily! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.