Guinness Stout Chili

If you consider yourself a lover of chili, then this Guinness Stout Chili recipe is something you must try soon. I incorporate so many elements of this recipe into every batch of chili that I make, because the end result is just out of this world. Trust me: Any and every pot of chili can be made even more delicious, more sensuous, more maddeningly good by stirring in half a cup of butter at the end! Subbing part of your ground meat for a little steak? Also amazing, and an easy step for creating just a little more BANG in your bowl!

 

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You can follow the Guinness Stout Chili recipe precisely, or change it up according to what you have on hand, what’s on sale, etc. My latest batch used two pounds of ground turkey and 4 pounds of diced steak–all different cuts! I also usually use green jalapenos instead of chile peppers in the prep. Using canned beans? Don’t worry about measuring out the exact cup–just drain and add the whole can to avoid bean waste!! Whatever you do, though, make sure you include the Guinness stout (duh!), the brown sugar, the cheese, and definitely THE BUTTER. You won’t be sorry. And your health conscious friends? Just don’t tell them. It’s chili, man!

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1 cup salted butter, divided                                                       
1 pound steak, cut in 1/4-inch dice
5 pounds lean ground meat
2 cups onion, cut in 1/4-inch dice
1 chile pepper or jalapeno pepper, seeds and veins removed, cut in 1/8-inch dice
3/4 cup Guinness stout
1/4 cup flour
2 cups crushed tomatoes
1/4 cup tomato paste
4 cups beef stock or beef broth
1 cup black beans, cooked or canned (rinsed and drained)
1 cup kidney beans, cooked or canned (rinsed and drained)
1/2 cup chili powder
1 teaspoon ground cumin
1 tablespoon kosher salt
2 teaspoons ground white pepper
2 tablespoons brown sugar
2 cups shredded cheddar cheese

Heat a large soup pot over medium high heat. Add half the butter. When melted, add the diced steak and cook, stirring occasionally, until browned.

Add the ground sirloin and cook until no longer pink. Remove the meat and set aside. Drain off all but 2-3 tablespoons of grease from the pan.

Add the onion and chile pepper to the pan and cook for 3-4 minutes or until the onion is soft.

Return the meat to the pan and add the Guinness. Bring to a boil for one minute. Add the flour, stirring constantly for one minute.

Add the crushed tomatoes, tomato paste, and beef stock. Stir to mix well. Reduce the heat to a low simmer. Add the black and kidney beans, chili powder, cumin, salt, white pepper, and brown sugar. Let simmer for 30 minutes, uncovered. Stir the chili occasionally.

Add the remaining butter and cheddar cheese. Stir well until the butter is incorporated and the cheese is melted.

Serve your Guinness Stout Chili hot in individual bowls and garnish with your choice of toppings. Our favorite is sour cream and some freshly sliced jalapeno. Serve with tortilla chips or hot cornbread. Pair with Guinness stout!

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Recipe adapted from this one.