Delicious Guinness Chili

January 29, 2014

This is the perfect recipe for a cold winter day…or for watching, say, a largely celebrated sporting event (as long as there are tortilla chips to go with!)  I got it years ago from my sister, and I can’t believe I waited so long to try it!   It does take a little time to make (there are a lot of ingredients), so plan accordingly. I definitely was interrupted several times during the process, but luckily it’s hard to overcook chili. Another great thing about chili is the ability to determine your own level of spiciness.  In this chili, using less spice gives it a nice sweet ‘n’ spicy flavor.


2 tbsp olive oil

2 onions, chopped

3 cloves of garlic, minced

2 – 2.5 lbs of ground beef, pork, or mixture of both (or add in your own choice)

1 14.5 oz can of diced tomatoes

2 6 oz cans of tomato paste

1 cup of strongly brewed coffee

12 oz of Guinness (or another dark beer)

1 14 oz can of beef broth

1/2 cup brown sugar

3.5 tbsp of chili powder (or less if you want!)

1 tbsp cumin seeds

1 tbsp unsweetened cocoa

1 tsp oregano

1 tsp ground cayenne pepper

1 tsp ground coriander

1 tsp salt

1-2 tbsp of molasses (optional)

4 15 oz cans of beans (kidney, black, etc)

2 fresh jalapeno peppers

1.  In a large stockpot, cook onions, garlic and meat in olive oil, until meat is brown and onions are soft. I started the onions a little bit ahead of time.  I also decided to use 90/10 ground beef, and did not drain the grease.

2. Add tomatoes (with juice), beer, coffee, tomato paste and beef broth, mixing thoroughly

3.  Add all spices (and molasses, if using)

4. Drain and add in 2 of the cans of beans and chopped jalapenos.  Reduce heat to low and simmer for 1.5 hours

simmer simmer!

5.  Add in the remaining beans and simmer for another 30 minutes


I definitely recommend complementing the chili with a nice beer. I chose Shock Top…yum!


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