Guinness Chili
If you love a good bowl of homemade chili, you’ve got to try this Guinness Chili! It’s packed with ground beef, kidney beans, tomatoes, and plenty of savory seasonings, with Guinness stout adding a rich, slightly roasted flavor. A little brown sugar balances everything out, giving this chili just the right amount of sweetness. Best of all, everything comes together in one pot in about 40 minutes, making it a great dinner for busy nights.
Some of the alcohol evaporates as the chili simmers, but not all of it. If you need to avoid alcohol completely, use an alcohol-free alternative suitable for your needs.
Guinness has a naturally roasted, slightly bitter taste. If your chili tastes too bitter, try simmering it for another 5–10 minutes. You can also stir in an additional teaspoon of brown sugar to help balance the flavor.
Yes! Ground turkey or ground chicken can be used instead of ground beef. The finished chili will have a lighter flavor, but the Guinness and seasonings will still add plenty of richness.
Yes! Brown the ground beef in a skillet, then add the chopped onion and cook for another 3–4 minutes until softened. Drain any excess grease and transfer everything to your slow cooker. Add the remaining ingredients, except the parsley and sour cream, and stir to combine. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours. Give everything a good stir before serving and add your favorite toppings. If the chili is too thin, leave the lid off and cook on HIGH for another 20–30 minutes to help it thicken.
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Ingredient Notes
- Olive Oil: Used to brown the ground beef and cook the onion.
- Ground Beef: The base of this chili, giving it plenty of rich, beefy flavor.
- Red Onion: Adds a little sweetness and flavor as it cooks.
- Chili Seasoning: Gives the chili its classic savory, spiced flavor.
- Ground Cumin: Adds a warm, earthy flavor that goes well with the beef and stout.
- Garlic Powder: An easy way to add garlic flavor without chopping fresh garlic.
- Guinness Draught Beer: The key ingredient! Adds a deep, roasted flavor that makes this chili different from traditional beef chili.
- Diced Tomatoes: Add texture and create the tomato base for the chili. Keep the juices!
- Brown Sugar: Helps balance the bitterness of the stout and acidity of the tomatoes.
- Kidney Beans: Add texture and make the chili extra filling.
- Salt and Pepper: Season to taste once the chili has finished simmering.
- Fresh Parsley: Adds a little color and freshness when serving.
- Sour Cream: An optional topping that adds a creamy finish.
Guinness Chili
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and onion and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess grease if needed.
- Pour in the Guinness and stir, scraping the bottom of the pot to loosen any browned bits.
- Stir in the diced tomatoes, brown sugar, drained kidney beans, chili seasoning, cumin, and garlic powder. Stir everything together.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
- Taste the chili and season with salt and pepper as needed.
- Ladle into bowls and serve hot with fresh parsley and a spoonful of sour cream, if desired.
Guinness Chili Recipe
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Ingredients
- 1 tablespoon olive oil
- 1½ pounds ground beef
- 1 large red onion chopped
- 2 teaspoons chili seasoning
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 11.2 fluid ounces Guinness Draught beer
- 28 oz diced tomatoes, with juices
- 2 tablespoons brown sugar
- 15 oz kidney beans, rinsed and drained
- Salt and pepper to taste
- Fresh parsley for serving
- Sour cream for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and onion and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess grease if needed.
- Pour in the Guinness and stir, scraping the bottom of the pot to loosen any browned bits.
- Stir in the diced tomatoes, brown sugar, drained kidney beans, chili seasoning, cumin, and garlic powder. Stir everything together.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
- Taste the chili and season with salt and pepper as needed.
- Ladle into bowls and serve hot with fresh parsley and a spoonful of sour cream, if desired.
Notes
Brown the ground beef in a skillet, then add the chopped onion and cook for another 3–4 minutes until softened. Drain any excess grease and transfer everything to your slow cooker. Add the remaining ingredients, except the parsley and sour cream, and stir to combine. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours. Give everything a good stir before serving and add your favorite toppings. If the chili is too thin, leave the lid off and cook on HIGH for another 20–30 minutes to help it thicken.
Recipe Notes
For thicker chili: Simmer uncovered for an additional 5–10 minutes, stirring occasionally. Adjust the sweetness: If the stout tastes too bitter, add an additional teaspoon of brown sugar and taste again. Make ahead: Prepare the chili a day in advance and refrigerate until ready to reheat. Leftovers: Refrigerate for up to 4 days or freeze for up to 3 months. Chili seasoning: If using a premixed seasoning blend, check whether it already contains salt before adding more.Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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