Guinness Chili Recipe
This easy Guinness Chili combines ground beef, kidney beans, tomatoes, and stout beer for a rich, savory dinner. Made in one pot and ready in about 40 minutes!
Servings: 6
Calories: 382kcal
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
Slow Cooker Instructions:
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.
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
Calories: 382kcal | Carbohydrates: 30g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 270mg | Potassium: 970mg | Fiber: 7g | Sugar: 8g | Vitamin A: 492IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 7mg