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There’s chili, and then there’s Guinness Chili. It’s the kind of meal that doesn’t just fill your kitchen with an incredible aroma, it fills your entire home with a sense of warm, hearty anticipation.
This is comfort food, but with a sophisticated, deep twist that makes it feel like a special occasion. The secret, of course, is that iconic dark stout, which brings a malty, roasty complexity you simply can’t get from any other ingredient.
Why Guinness is the Ultimate Chili Secret
You might wonder what a beer is doing in your dinner. Guinness, with its deep, roasted barley flavor and subtle sweetness, acts like a flavor amplifier for everything in the pot.
It doesn’t make the chili taste like you’re drinking a pint; instead, it melds with the tomatoes and spices, creating a rich, complex base that is both bold and incredibly smooth. It’s the background music that makes the whole song better.
Ingredients Needed for the Recipe
Gathering these ingredients is the first step towards something wonderful. It’s a hearty list, but each component plays a crucial role in building that final, unforgettable flavor.
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 8 ounces mushrooms, coarsely chopped
- 1 teaspoon (heaping) fresh minced garlic
- 2 pounds lean ground beef (I use 90%)
- 1 tablespoon chili powder
- 2 teaspoons oregano
- ½ teaspoon red pepper flakes, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- Salt and black pepper, to taste
- 28 ounce can diced tomatoes
- 14.5 ounce can tomato sauce
- 15.5 ounce can dark red kidney beans, rinsed and drained
- 15.25 ounce can black beans, rinsed and drained
- 11.2 ounce bottle Guinness Draught Stout Beer
- 2 teaspoons dark brown sugar
Optional Toppings: Avocado, sour cream, chopped fresh cilantro and shredded cheese. Don’t be shy here—the cool, creamy toppings are a fantastic contrast to the rich chili.
The Best Occasions for a Pot of Guinness Chili
This isn’t just a Tuesday night dinner. This is your go-to recipe for when you want to impress a crowd without any fuss. It’s a natural fit for a cozy St. Patrick’s Day celebration, sure, but its real home is gathered around the television on game day.
It’s the ultimate comfort food for a chilly winter night, when you need a bowl of something that warms you from the inside out. Honestly, any day you make this chili becomes a good day.
How to make Guinness Chili?
Building Your Flavor Foundation
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add your onions, green peppers, mushrooms, and that glorious heaping teaspoon of minced garlic.
Sauté them for about 5 minutes, just until they’ve softened and your kitchen starts to smell absolutely incredible. You’re building the aromatic base that will carry the entire dish.
Browning the Beef to Perfection
Now, add the two pounds of ground beef to the pot. Use your spoon or spatula to crumble it as it cooks, ensuring you get nice, even pieces.
Once the beef is fully browned, this is a very important step: drain the entire mixture in a colander. This removes excess grease, giving you a cleaner, richer final chili, and not a greasy one. Return the drained mixture to the pot.
Unleashing the Spice Cabinet
This is where the personality of your chili really starts to shine. Add all your seasonings—the chili powder, oregano, red pepper flakes, cayenne, salt, and black pepper.
Stir it all together, really letting the heat wake up those spices and coat every bit of the meat and vegetable mixture. Your kitchen will smell like a professional chef’s, I promise.
The Grand Finale of Ingredients
Now for the fun part. Pour in the diced tomatoes, tomato sauce, both cans of rinsed beans, the entire bottle of Guinness, and that crucial two teaspoons of dark brown sugar.
The brown sugar is a tiny but mighty ingredient; it perfectly balances the acidity from the tomatoes and the slight bitterness of the beer, creating a harmonious, deep flavor.
The Patient Simmer
Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let it cook for 45 minutes. This long, slow cooking time is where the magic happens, where all the flavors get to know each other and become one.
After 45 minutes, remove the lid and let it simmer for another 15 minutes. This final uncovered simmer allows the chili to thicken to that perfect, spoonable consistency.
Ingredient Swaps and Substitutions
No green bell pepper? A red or yellow one works just as well, adding a touch of extra sweetness. If you’re not a fan of mushrooms, you can simply leave them out, though they do add a wonderful, earthy heartiness.
For a different protein, try ground turkey or a plant-based ground. And if you want to turn up the heat, well, that’s what the extra cayenne and red pepper flakes are for.
Tips
Don’t rush the simmering process. That hour of gentle cooking is non-negotiable for developing the deep, complex flavor that makes this chili so special. It’s the difference between good and legendary.
Always taste your chili right before serving. This is your chance to adjust the seasoning—maybe it needs another pinch of salt, or a bit more black pepper. You are the final authority on what tastes best.
Leftovers are a blessing. This chili tastes even better the next day after the flavors have had more time to mingle and deepen in the fridge. It’s one of those rare meals that improves with a little patience.
Storing and Reheating Your Masterpiece
Let the chili cool completely before transferring it to an airtight container. It will keep happily in the refrigerator for up to 4 days, and it freezes beautifully for up to 3 months.
To reheat, warm it slowly on the stovetop over low to medium heat, stirring occasionally. If it’s thickened a bit too much, a splash of broth or water will bring it right back to perfection.
For frozen chili, thawing it overnight in the fridge is best, but you can also reheat it directly from frozen over low heat, just be patient and stir it frequently.
Guinness Chili Recipe
Description
Hearty and chunky, this Guinness Chili is loaded with ground beef, beans, mushrooms, and bell peppers. The rich, deep flavor from the stout adds a unique bold complexity to this chili—perfect for game day, St. Patrick’s Day, or a cozy winter evening.
ingredients
Main Ingredients
Seasonings
Optional Toppings
Instructions
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Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
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Add the chopped onion, green bell pepper, mushrooms, and minced garlic. Sauté for about 5 minutes, or until the vegetables are tender.
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Add the ground beef and cook until browned, crumbling it with a spoon or spatula as it cooks. Drain excess fat in a colander and return the mixture to the pot.
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Stir in the chili powder, oregano, red pepper flakes, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
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Add the diced tomatoes, kidney beans, black beans, tomato sauce, Guinness beer, and brown sugar. Stir well to combine.
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Bring the mixture just to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
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Remove the lid and simmer uncovered for an additional 15 minutes, or until the chili reaches your desired thickness.
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Taste and adjust seasoning if necessary. Let rest for 5 minutes before serving with your favorite toppings.
Nutrition Facts
Servings 6
Serving Size 1 bowl (approx. 1.5 cups)
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18gg28%
- Saturated Fat 6gg30%
- Trans Fat 0.5gg
- Cholesterol 65mgmg22%
- Sodium 980mgmg41%
- Potassium 950mgmg28%
- Total Carbohydrate 38gg13%
- Dietary Fiber 10gg40%
- Sugars 9gg
- Protein 28gg57%
- Calcium 10 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it ahead: This chili tastes even better the next day as the flavors meld—perfect for meal prep!
- Spice control: Reduce or omit cayenne and red pepper flakes for a milder version.
- Freezer friendly: Cool completely and store in freezer bags for up to 3 months.
- Beer substitute: If avoiding alcohol, replace Guinness with beef broth and 1 tsp balsamic vinegar for depth.
Frequently Asked Questions
Can I use a different beer instead of Guinness?
Yes! While Guinness (a stout) gives the chili a deep, malty richness, you can substitute another stout, porter, or even a dark lager like Newcastle. Avoid light or ultra-low-calorie beers as they lack flavor depth.
Is this chili spicy?
It has a gentle kick from red pepper flakes and cayenne, but it’s not overpowering. You can easily adjust or omit these for a family-friendly version.
How should I store leftovers?
Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove with a splash of broth if it thickens too much.