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Guinness™ Chili

Name: Guinness™ Chili
Prep time: 20 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds ground sirloin; 1/2 cup shallot, diced; 3 cloves garlic, minced; 1 tablespoon ground cumin; 2 tablespoons chili powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon cinnamon; 2 bottles (11 oz each) Guinness™ stout; 1 can (28 oz) Muir Glen™ diced tomatoes; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) black beans, drained; 1 pinch brown sugar; Salt and pepper; Sour cream (for garnish); Cheddar cheese (for garnish); Chives (for garnish)

4 Ratings

2 Comments

Prep 20 min
Total 1 hr 30 min
Servings 6

A rich and flavorful chili featuring simmered ground sirloin, two kinds of beans, and lots of dark beer! MORE+ LESS-

By Macheesmo

Updated March 7, 2017

Ingredients

tablespoons olive oil

1 1/2

pounds ground sirloin

1/2

cup shallot, diced

cloves garlic, minced

tablespoon ground cumin

tablespoons chili powder

1/4

teaspoon cayenne pepper

1/4

teaspoon cinnamon

bottles (11 oz each) Guinness™ stout

can (28 oz) Muir Glen™ diced tomatoes

can (15 oz) kidney beans, drained

can (15 oz) black beans, drained

pinch brown sugar

Salt and pepper

Sour cream (for garnish)

Cheddar cheese (for garnish)

Chives (for garnish)

Steps

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1

In a large pot over medium high heat, add oil and let heat until shimmering. Then add ground sirloin and brown well. Cook for 6-7 minutes until meat is well browned.
2

Add shallots, garlic, cumin, chili powder, cayenne powder, cinnamon, and a pinch of salt and pepper. Cook until veggies soften, 2-3 minutes.
3

Add Guinness™ beer to the pot along with diced tomatoes and tomato juices from the can. Bring to a slight simmer. Cover chili and simmer for 30-45 minutes until beef is very tender.
4

Add drained beans to the pot and cook for a few more minutes. Add a pinch of brown sugar and season with salt and pepper to taste.
5

Keep chili warm over low heat and serve chili in big bowls garnished with sour cream, grated cheddar cheese, and fresh chives.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 2 1/2g 12% Trans Fat 0g
Cholesterol: 65mg; 22%
Sodium: 630mg; 26%
Potassium: 780mg; 22%
Total Carbohydrate: 34g; 11%
Dietary Fiber 10g 41% Sugars 6g
Protein: 36g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 35%; 35%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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! When adding beer to the chili it helps to pour the beer into a measuring glass first so some of the carbonation can bubble off the beer. 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!