Guinness Beef Chili
This Guinness Beef Chili is everything you want in a cozy, hearty meal, rich, flavourful, and full of depth! The beer adds a nice malty flavour while the chipotle and ancho chili give it a smoky kick. Serve it up with tangy pickled onions, a dollop of chili lime sour cream, and all your favorite toppings. Perfect for a chilly evening or game day, this chili is sure to warm you up!
Equipment
- Dutch Oven
Ingredients
Chili
- 2 tbs oil neutral like canola or vegetable
- ½ lb bacon roughly chopped
- 3½ lbs ground beef chuck or chuck/brisket mix recommended
- 1 large white onion finely chopped
- 1 jalapeño stemmed, seeded, and finely chopped
- ¼ cup cilantro stems finely chopped
- 10 garlic cloves minced
- 2-3 chipotle chilies in adobo sauce finely chopped
- ½ cup tomato paste
- ¼ cup ancho chili powder
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1½ tsp ground coriander
- 1 can Guinness Draught
- 1 28oz can crushed tomatoes
- 3 cups beef broth
- 1 lime just the zest
- 1 19oz can black beans, drained and rinsed
- 1 19oz can red kidney beans, drained and rinsed
- Sea salt and cracked black pepper
- ¾ tsp baking soda to balance acidity, see notes
Chili Lime Sour Cream (or Yogurt)
- 1 cup thick sour cream or Greek yogurt
- 1 lime Juice
- 2 tsp chili powder
- Sea salt to taste
Toppings
- ½ cup pickled jalapeños
- pickled onions see below for link
- ½ cup cilantro leaves
- ½ cup green onions thinly sliced
- Lime wedges
- Cheddar cheese shredded
Instructions
- Preheat the oven to 325°F.
- Heat oil in a Dutch oven over medium heat, add bacon, cook until crispy, and remove with a slotted spoon. Leaving the bacon fat in the pot.
- Add ground beef to the pot, season with salt and pepper, and cook until browned, about 8–10 minutes. Remove with a slotted spoon and set aside.
- Add onion, jalapeño, cilantro stems, and garlic to the pot. Season with salt and cook until softened, 5–6 minutes.
- Stir in chipotle, tomato paste, ancho chili powder, oregano, cumin, paprika, and coriander. Cook for 1–2 minutes.
- Pour in the Guinness, scraping up any browned bits at the bottom.
- Add crushed tomatoes, beef broth, lime zest, and salt and pepper. Return beef and bacon to the pot and bring to a boil.
- Transfer the Dutch oven to the oven and cook, uncovered, for 1 ½ hours. Add beans with 30 minutes remaining.
- Add beans and cook an additional 30 minutes.
- While the chili is cooking, mix sour cream with lime juice, chili powder, and salt. Chill until serving.
- Ladle chili into bowls and top with cheese, pickled onions, chili lime sour cream, jalapeños, cilantro, and green onions.
- Serve hot with a side of lime wedges and enjoy!
Notes
- Spice Level: For a milder chili, reduce or omit chipotles. For extra heat, add cayenne pepper, more jalapeños, or a dash of hot sauce.
- Thickening the Chili: Let it simmer uncovered for 15–20 minutes if you prefer it thicker. Add more broth if too thick.
- Alcohol-Free Option: Substitute Guinness with beef broth or non-alcoholic dark beer.
- Baking Soda Tip: Baking soda helps tenderize the meat and balances acidity. Don’t skip it!
- Refrigeration: Let the chili cool completely before storing it in an airtight container. It stays fresh in the fridge for up to 4 days.
- Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop or microwave, adding a splash of broth or water if needed.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife