Move over corned beef and cabbage make way for a big soup bowl of hearty Guinness Chili. Perfect for St. Patrick’s Day or game day.
The ups and downs of the temperature at this time of the year mean that one day you are cooking out and the next there is a pot of something warm on the stove. On a cold day a big bowl of Guinness Chili warms the belly and will tide you over until the sun is shinning and the weather is warm again. Not to mention is the perfect St.Paddy’s day dinner if you don’t feel like the traditional dishes.
Guinness Chili Recipe
This chili could not get any easier and is similar to other chili recipes but it contains a hearty Guinness stout and some cocoa powder, adding a little malt flavor and a deep rich flavor that you will love.
Need another good chili recipe? Try Tex-Mex Chorizo Chili or my favorite Layered Chili.
What Do You Need For Beer Chili?
- 2 teaspoons olive oil
- 2 medium onions, diced
- 5 cloves garlic
- 1 lb ground beef or ground sirloin
- 1 lb. ground pork
- 1 tablespoon cocoa powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 2 teaspoons paprika
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 14 oz. can of Guinness stout beer or your favorite dark beer
- 1 28 oz. cans diced tomatoes
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can each pinto beans, black beans, light red kidney beans, dark kidney (4 cans total, drained and rinsed)
- 1 can hominy
- black pepper & sea salt
- Garnish with your favorite toppings
How to Make Guinness Stout Chili
Follow these simple steps and you will have a big bowl of chili on the table in no time at all.
- In a Dutch oven or a large pot heat the oil over medium heat, then add the diced onions and cook until translucent.
- Add the ground pork, ground beef and the garlic. Cook until the meat is no longer pink.
- Then add the cocoa powder, the salt, cayenne pepper, paprika, chili powder and cumin.
- Stir well, then pour in the Guinness beer, and cook for 5 minutes.
- Add the tomatoes and all of the beans and hominy, stir well. Cover the pot and turn stove to a low simmer for 1-1/12 hours.
- When ready to serve garnish with your favorite toppings, grated cheese, sour cream, sliced jalapeño peppers, cilantro, green onions.
Serving Suggestions
This chili is delicious on its own but you can customize it to suit your taste by adding your favorite toppings.
- grated cheddar cheese, Irish cheddar
- sour cream
- fresh cilantro
- sliced jalepeno
- green onion
- red onions
- chopped avocado
- lime wedges
What to Serve with Chili
A bowl of hearty chili tastes even better when paired with homemade cornbread or jalapeño corn bread sticks.
- Fritos corn chips or corn tortilla chips
- Saltines
- Homemade bread or yeast rolls
- A scoop of rice in the bottom of the bowl
- Hot dogs, load up your hot dogs with a scoop of chili. A delicious addition to March Maddness parties!
That’s all for now
The next time you feel like chili I hope that you try this Guinness Chili!
You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!
Print
Guinness Chili
Move over corned beef and cabbage make way for a big soup bowl of hearty Guinness Chili. Perfect for St. Patrick’s Day or game day.
- Total Time: 0 hours
- Yield: 8-10 Servings 1x
Ingredients
2 teaspoons olive oil
2 medium onions, diced
5 cloves garlic
1 lb ground beef or ground sirloin
1 lb. ground pork
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 teaspoons paprika
2 tablespoons chili powder
1 tablespoon ground cumin
1 can of Guinness stout beer or your favorite dark beer
1 28 oz. cans diced tomatoes
1 28 oz. can crushed tomatoes
1 15 oz. can each pinto beans, black beans, light red kidney beans, dark kidney (4 cans total, drained and rinsed)
1 can hominy
black pepper & sea salt
Garnish with your favorite toppings
Instructions
In a Dutch oven or a large pot heat the oil over medium heat, then add the diced onions and cook until translucent.
Add the ground pork, ground beef and the garlic. Cook until the meat is no longer pink.
Then add the cocoa powder, the salt, cayenne pepper, paprika, chili powder and cumin.
Stir well, then pour in the Guinness beer, and cook for 5 minutes.
Add the tomatoes and all of the beans and hominy, stir well. Cover the pot and turn stove to a low simmer for 1-1/12 hours.
When ready to serve garnish with your favorite toppings, grated cheese, sour cream, sliced jalapeño peppers, cilantro, green onions.
Notes
If you do not have Guinness substitute a dark beer that you like.
- Prep Time: 20 minutes
- Cook Time: 60-90 minutes
- Category: Soup
- Method: Stovetop
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On My Radar
COCOA!!!! Now that is a new one…..the beer I can understand, but the cocoa would really offer a great twist! Enjoy your day my dear!
I would leave the beans out, personally speaking.
Hi Elizabeth,
We are vegetarians for the most part and eat vegan as well.
I always use “beef less soy” purchase at Trader Joe’s. I don’t add beans ever to my vegan chili because my tummy can’t tolerate beans. I know they are good for you. I have come to learn from others they have the same issue but perhaps for different reasons. I would like to see ry your recipe, it looks good, the cocoa is an interesting twist.
What do you recommend instead of beans? I was thinking maybe organic zucchini.
Thx for your input.
Katherine, I rarely eat meat. In fact I did not eat meat for 25 years, but then I started to have all sorts of issues including hair loss, etc. Now I eat chicken, the occasional burger and eggs. As for beans, my stomach doesn’t really like them either but I love chili so once in awhile I will eat them.
We also make a chili that is just meat, it’s called Terralinga chili.
When we make that I always roast sweet potatoes and add them to the bowl and spoon the chili over the top. Maybe you could try that? And have some rice too.
Hi Elizabeth,
Thank you for your feedback. I too have added potatoes as a bottom base at times. We always have sweet potatoes around. I did not think of that when I was asking you for feedback. My tummy so changed after going through a bone spicule from a temporary crown that was put on in the right way. That caused the infection, then following so many different antibiotics for a long period of time. My tummy has never been the same. It’s very fragile.
Once in awhile we eat fish, lots of nuts. I should not classify myself as a vegetarian or vegan. Just eat organic and primarily plant based. I hear you about needing protein.
I’m going to print your recipe. Do you love this one? The cocoa twigged my interest, plus it’s exciting and fun to try a new chili recipe.
Do you have a secret how to keep your C&H brown sugar from going hard once you open it.? I wrap it up so well too.
Living in AZ where it’s super dry we do not have much humidity except when it rains.
Have a lovely day.
Katherine, as I have aged I have become gluten intolerant, can’t drink or eat dairy and a few other strange things. Maybe what I need is a “gut reset?’ It’s funny because we do not eat processed food, once in a blue moon on a road trip or in the airport, but otherwise never at home and my body just does not like so many things now. If I am not careful by the end of the day I am bloated like a balloon and have a distended stomach.
I’ve not eaten fish in about 50 years. I used to eat tuna but that’s about it and stopped eating that as well.
I’m sorry about your infection! Antibiotics are so interesting but sometimes they cause issues with our guts.
I like this recipe but then again I love chili! I would make a base of roasted butternut squash and sweet potatoes, more fibre, more filling. Have you ever used textured vegetable protein? It is dry but you add it to stews and stuff.
I keep my brown sugar in a Tupperware container and that helps a lot.
I do not think I knew that you lived in AZ. My step-son lived there for several years and we were back and forth all the time!
Have a wonderful day friend.