Description
Guinness Spiked Irish Chili is a bold, hearty comfort food made with ground beef, smoky bacon, beans, tomatoes, warming spices, and a full-bodied Guinness stout. Slow-simmered for deep flavor, this rich Irish-style chili is perfect for cozy dinners, game day gatherings, or St. Patrick’s Day celebrations.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 ½ pounds (680 g) ground beef
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (14.9 oz / 440 ml) can Guinness stout beer
- 1 (28 oz / 794 g) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 (15 oz / 425 g) can white beans, drained and rinsed
- 1 ½ cups (360 ml) beef broth
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
Instructions
- In a large heavy-bottomed pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Allow slight caramelization for deeper flavor.
- Stir in the diced onion and cook for 4–5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and cook for 1–2 minutes, stirring constantly to deepen the flavor.
- Slowly pour in the Guinness stout, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
- Add the crushed tomatoes, beef broth, chili powder, smoked paprika, cumin, oregano, brown sugar, bay leaf, salt, and black pepper. Stir well to combine.
- Return the cooked bacon to the pot and bring the mixture to a gentle boil.
- Reduce heat to low, partially cover, and simmer for 60–90 minutes, stirring occasionally, until thick and rich.
- Add the drained kidney beans and white beans during the last 20 minutes of cooking and continue simmering.
- Remove the bay leaf, adjust seasoning to taste, and serve hot with desired toppings.
Notes
- For deeper flavor, prepare the chili a day ahead and refrigerate overnight before reheating.
- If the chili becomes too thick, add a splash of beef broth to loosen it.
- For extra heat, add ½ teaspoon cayenne pepper or diced jalapeños.
- This chili freezes well for up to 3 months in airtight containers.
- Top with shredded cheddar, sour cream, green onions, or fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: 95 mg